#INGREDIENTS
4 tbsp. butter
3 large white onions, thinly sliced into half moons
2 tbsp. all-purpose flour
Kosher salt
Freshly ground black pepper
1/2 c. white wine
2 c. low-sodium chicken stock
4 c. low-sodium beef stock
8 sprigs fresh thyme, plus more for garnish
8 baguette slices
1 c. grated Gruyère
#DIRECTIONS
1) In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
2) Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
3) Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.