Recipe
Preparation20 minutes
Cook time1 hours 30 minutes
ServingsServes 4-6
Episode1431
Ingredients
- 3 lb of Yellow Onions, peeled and thinly sliced
- 2 Tbsp of Olive Oil
- 2 Tbsp of Butter
- 1 Tbsp of Brown Sugar
- 1/2 cup or Red Wine
- 8 Cups of Beef Stock
- 4 cloves of garlic, chopped
- Few Sprigs of Thyme
- Salt and pepper to taste
- Sliced bread
- Shredded Gruyere
- Drizzle of olive oil
- Fresh thyme
Preparation
-
1) In a heavy duty pot (I prefer a Dutch oven) are the butter and oil and preheat over medium low heat, add the onions along with the brown sugar and a good hefty pinch of salt, saute for about 45 minutes while stirring often until the onions cook down and caramelize nicely, add the garlic and cook for one minute, then add the wine, deglaze for about 30 seconds, then add in the beef stock and thyme, increase the temp to medium and simmer for about 45 minutes.
2)Before the soup is ready, make the cheese toast by roasting some bread (drizzled with some oil) on a baking sheet in a 350 degree oven until golden brown, then top with the cheese and a little thyme and pop them back in until the cheese is melting and gooey.
3)Top your soup with the cheesy toast and enjoy!
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