A bistro classic that requires patience. Onions are slowly caramelized for nearly an hour until deep brown and sweet, then simmered in rich beef broth with sherry and thyme. Topped with a baguette slice and a mountain of bubbling, melted Gruyère cheese.
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11 items
Melt unsalted_butter in a large Dutch oven over medium heat. Add the sliced onions.
Cook the onions, stirring occasionally, for 45-60 minutes until they are deep, dark golden brown and . heat if they start to burn.
Stir in the flour and cook for 1 minute to coat the onions.
the pot with the sherry_wine, scraping up the browned bits (fond) from the bottom.
Add the beef_broth, fresh_thyme, and bay_leaf. Bring to a boil, then heat and for 20 minutes.
Remove herb springs. Season with salt and pepper.
Ladle soup into oven-safe crocks. Place 1-2 slices of toasted baguette on top of the soup in each crock.
Mound the grated gruyere_cheese generously over the bread and the rim of the crock.
Broil for 3-5 minutes until the cheese is bubbly and browned spots appear.
Serve extremely carefully (it is molten hot).
