This recipe is perfect for cold winter nights and you can always find a bounty of onions at the market! (In addition, if you’d like to make your own beef stock, you can also find beef soup bones for sale at the Market!)
- 6 cups beef stock or vegetable stock
- 3/4 cup good quality red wine
- 4 small white onions, thinly sliced
- 1 red onion, thinly sliced
- 1-2 bay leaves
- 2-3 sprigs of fresh thyme
- 2 Tablespoons butter
- Salt & pepper to taste
- Baguette, sliced thinly & toasted
- 1 cup Gruyere cheese, grated
Melt butter over low heat in a large stock pot. Add 1/2 of the sliced onions and cook over low heat until caramelized – at least 30 minutes. Stir occasionally. If the onions start to brown, turn the heat down and add more butter. After the first batch of onions are mostly caramelized (30+ minutes), add in a bit more butter and the rest of the onions.
Raise the heat just slightly, scrape the sides of the pot and add a splash of red wine to deglaze the pan. Continue to cook over med-low heat, occasionally stirring and deglazing with wine, for 30 more minutes.
Next, add in the stock, the rest of the red wine, bay leaves and thyme sprigs. Bring to a boil, then reduce down to a simmer. Simmer for 20-30 minutes. Taste and season with salt & pepper. Meanwhile, preheat the oven to 400F.
When the soup is reduced down to a rich broth, remove the soup from the stove. Ladle soup into ramekins or oven-proof bowls. Top with 1-2 baguette slices. Sprinkle a generous amount of grated gruyere over the top of the baguette slices.
Place ramekins on a baking sheet and bake for 5-10 minutes, until the cheese is melted and slightly browned. Remove from heat, and allow to cool slightly before serving. (Serves 4-6)
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