A wonderful soup for a chilly day. Or any type of day for that matter.
- 1 stick unsalted butter
- 1 1/2 pounds (694 grams) sliced yellow onions (about 4 medium)
- 3 sprigs fresh thyme
- Salt and freshly cracked pepper
- 3 tablespoons (1 3/8 ounces; 42 grams) all-purpose flour
- 8 cups beef stock
- 2 1/2 tablespoons Worcestershire sauce
- 1 batard or baguette, sliced and toasted
- 6 1/8 ounces (174 grams) of shredded good melting cheese, such as Gruyere
- In a large pot, melt the butter over medium-high heat.
- Add the sliced onions, thyme, and a small amount of salt and pepper. Reduce heat to medium, and cook until onions are soft (but not falling apart) and caramelized, stirring occasionally. This will take approximately 25-30 minutes.
- Remove the thyme stems and stir in the flour. Cook for 10 minutes, stirring often.
- Stir in the broth and Worcestershire sauce.
- Bring to a boil. Reduce heat to medium and simmer for 15 minutes.
- In the meantime, preheat oven to 350 degrees.
- When time to eat, ladle soup into ovenproof bowls and top with croutons and cheese. Bake until cheese is melted and bubbly.
Don't hurry the caramelization of the onions. Low and slow is the way to go.
If you like, add red wine before the flour. Cook the wine-infused onions for about 15 minutes before adding the flour.
Use any good melting cheese or combination of cheeses you like.