Too many onions? Make Soup!
Ingredients:
- 1/2 cup butter
- 4 onions, sliced thin
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- To taste kosher salt
- To taste freshly ground black pepper
- 1 cup red blend wine, about 1/2 bottle
- 3 heaping Tbsp. flour
- 2 qts. beef broth
- 1 baguette, sliced
- 1/2 lb. grated Gruyere
Directions:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.
- Dust the onions with the flour and give them a stir. Turn the heat down to medium-low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.
- Add beef broth, bring the soup back to a simmer and cook for 10 minutes. Season to taste with salt and pepper.
- When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float a slice of the cheesy Gruyere toast on top. Garnish with parsley.
