1/2 cup butter
4 large onions, sliced thinly into half moons
2 teaspoons minced garlic
2 bay leaves
2 fresh thyme sprigs
Heavy sprinkle of salt and fresh ground pepper
1 teaspoon sugar
1 cup red wine
3 tablespoons flour
8 cups beef broth
1 crusty baguette
3-4 tablespoons butter, for the baguette
8 ounces Gruyere cheese, shredded
- In the largest Farberware Neat Nest saucepot, melt the butter over medium heat. Add the onions, garlic, bay leaves, thyme, salt, pepper, and sugar and stir to coat the onions in the butter. Cook and continue to stir the onions until they soften and begin to melt down. In about 25 minutes they will turn a deep golden color. Be sure to stir and toss them frequently so they don’t burn.
- Add the wine to the saucepot and stir to combine with the onions. Bring the wine to a boil and let it simmer for 5 – 8 minutes until the liquid has mostly evaporated and the onions remain in a thickened sauce.
- Sprinkle the flour over the onion mixture and stir to combine. Cook for 3 – 5 minutes so that the flour isn’t raw in your soup. Pour in the beef broth and stir to combine. Bring the soup to a simmer and cook for an additional 10 – 15 minutes until the broth is slightly thickened.
- While the soup simmers, slice the baguette into 1-inch thick slices. Melt 3 – 4 tablespoons of butter in the largest Farberware Neat Nest skillet. Add the bread slices in a single layer and grill them until golden brown. Flip them with a pair of tongs to toast the other side.
- Serve the soup with the toasted bread slices on the side or on top of the soup, as you prefer. Sprinkle with the shredded cheese.