What you need:
½ cup butter
6 onions sliced moon shaped
4 garlic cloves, chopped
2 bay leaves
2 thyme sprigs
4 rosemary springs
1 cup red wine
3 tablespoons flour
64 Ounces beef broth
French Bread sliced
Gruyere cheese
How to make this:
1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, rosemary and salt and pepper and cook until the onions are very soft and carmelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer untul the wine has evaporated and onions are dry. Removed the stems of the herbs. Dust the onions with flour and stir to coat. Turn the heat down to medium low so the flour doesn’t burn and cook for 10 minutes. Add the beef broth and bring the soup to a simmer. Allow to simmer for 20 minutes to 3 hours. Season to taste.
2. Pre heat the broiler, arrange the sliced bread on a baking sheet. Place in oven and toast the bread.
3. Ladle the soup into oven safe bowls. Top each with slices of the toasted bread. Top with cheese. Put the bowls into the oven and cook until cheese is melted
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