This is the epitome of the bowl as a comfort-food. To me, it’s notions of a hearty, flavorful stock become synonymous with this classic soup, which is loaded with sweet, caramelized onion, a spot of thyme, and an occasional drizzle of sherry or white wine.
I like to top it with a slice of baguette and a smear of melted Gruyère.
Ingredients
6 large yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon sugar
1/2 cup dry white wine
8 cups beef broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 bay leaf
6 sprigs of fresh thyme
Salt and pepper, to taste
Baguette slices, for serving
1 1/2 cups grated Gruyère cheese
Instructions
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