3 lbs onions – red, white, yellow, leeks shallots – peeled and sliced
2 T olive oil
1 T butter
1 T Kosher salt
2 cloves garlic, chopped
2 litres rich beef broth
1/2 cup dry red or white wine
fresh thyme sprigs or 1/2 teaspoon dried thyme
Kosher salt and ground black pepper to taste
sliced(1 inch thick) rustic bread or baguette
1 1/2 cups grated cheese – Gruyère, mozza and parmesan
Peel and slice your onions. Place in a preheated heavy pot with oil and butter. Add a little kosher salt. Slowly cook your onions down, stirring often until they are soft and sweet. This slow process of caramelization is key to getting a nice rich soup. Deglaze the pot with your wine and gently scrape the bottom with a wooden spoon to remove the flavourful bits. Add your beef broth and thyme and bring to a gentle simmer. Continue to simmer for 20-30 minutes. Taste and adjust seasoning. Soup can be cooled and refrigerated until needed at this point.
When ready to serve, heat soup and transfer to a oven proof bowl suitable for this application. Place the bowl on a baking sheet to catch any dripping cheese. Put a slice of toasted bread on top of the soup bowl and heap a generous amount of grated cheese over top. Preheat the broiler in your oven. Place the bowl in the oven until the cheese is melted and bubbly. Do not leave it unattended as it will happen quickly!
Now it’s time to dig in! Enjoy!
