1/2 Cup Butter
2 White Onions
2 Yellow Onions
3 Cloves Garlic
3 Bay Leaves
Sprigs 2 Fresh Thyme
to taste Kosher Salt ,
to taste Ground Pepper ,
1 Cup Sherry
3 Tablespoons Flour , heaping
2 Quarts Beef Broth
1 Baguette , sliced
1/2 lb Smoked Gruyere Cheese , sliced
- Melt the butter over medium heat.
- While the butter is melting slice the onions into a thin slice and mince the garlic.
- Add the onions, garlic, bay leaves, thyme, salt (about 1/2 teaspoon), and pepper (about 5 – 10 cranks) to the pot. Cook until the onions are very soft and carmelised (25 – 35 minutes), stirring occasionally.
- Add the sherry, increase the heat to high and bring to a boil (about 1 minute). Reduce the heat back to medium and simmer until the onions are mostly dry and the sherry is evaporated (5 – 10 minutes), stirring occasionally.
- Discard the bay leaves and thyme.
- Dust the onions with the flour and stir. Turn the heat down to medium low to prevent the flour from burning and cook for an additional 10 minutes, stirring occasionally.
- Add the beef broth, stir, and bring the soup up to a simmer (about 3 minutes). Cook for 10 minutes.
- Taste the soup and season with salt and pepper if needed. Mine did not need any but my broth was a bit salty.
- Preheat the broiler.
- Ladle the soup into bowls, top with 2 or 3 slices of baguette, and top with the gruyere cheese.
- Put the bowls into the broiler until the baguettes are a bit toasted and the cheese is melted (2 – 3 minutes).