10cupssweet onionsfrom about 6 onions sliced into half moons
1 1/2teaspoonsfine kosher salt
2clovesgarlicfinely minced
1/2cupdry white wineSauvignon blanc, Pinot Grigio, Chardonnay
1tablespoonall-purpose flour
8cupsbeef broth
1teaspoonWorcestershire sauce
1tablespoonfresh thymeplus more for serving
1bay leaf
1mediumFrench baguette
2tablespoonsolive oil
8 ouncesgruyére cheesefreshly grated
Instructions
In a large Dutch oven or stockpot, melt the butter with 1 tablespoon of olive oil over medium heat.
Once the butter and oil is hot, add the onions and salt and toss to coat. Sauté, stirring occasionally, until the onions are deeply browned. This should take about 1 hour. (see note #1)
Add the minced garlic and sauté for 5 minutes.
Pour in the wine and stir, scraping up any bits on the bottom of the pot. Simmer for 5 minutes.
Add the flour and cook for 1 minute, stirring often.
Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Simmer, covered, for 30 minutes.
While the soup is simmering, preheat the oven to 400 degrees F.
Cut the baguette into 1-inch cubes and lay them out on a baking sheet. Pour the olive oil over the bread and toss to coat. Bake for 8 to 10 minutes or until they are crispy and golden brown.
Once the soup is done cooking remove the bay leaf.
Place the soup bowls on a sturdy baking sheet and fill each one with soup. Then, top them with the bread cubes followed by the gruyére cheese. Broil in the bottom 1/3 of the oven for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (see note #2)
For added color and freshness, top each bowl with fresh thyme before serving.
Notes
If the onions are browning too quickly or beginning to burn, turn the heat down a bit. On the other hand, if the onions are still very light in color around the 30 minute mark, you may need to increase the heat a little bit.
If there are any parts of the bread sticking up, they may char while broiling. Try to make an even layer and completely cover them with the cheese. Also, keep an eye on them while they broil.