6 large brown onions (peeled, halved and thinly sliced)
4 tablespoons of butter
2 tablespoons of olive oil
1.5 tablespoon of minced garlic ( reserve some for the croutons)
¼ cup of plain flour
½ cup dry white or red wine
2 sprigs of fresh thyme
6 cups of beef stock or broth (use a high quality one or a good beef bouillon powder)
2 whole bay leaves
Salt & pepper to taste
Baguette – sliced into sections
Gruyere or Emanthal cheese
Saute the onions in butter and oil for a good 30 – 45 minutes. You need to get good colour in the onions and the brown bits on the bottom of the saucepan are ideal for adding colour and flavor. Don’t skip over this part it goes a long way to making the soup have depth of flavour.
Next add wine and cook until it evaporates and scrape the brown bits off the bottom of the saucepan. Next add the garlic, flour, and fry off for a few minutes until the flour is incorporated. Then add the stock, bay leaves and thyme. Cover partially and let simmer on low for about 45 minutes.
Whilst the soup is simmering slice the baguette to a required number of croutons. Butter the croutons and add some reserved minced garlic and top with Gruyere cheese. You can use Ementhal and or parmesan too but I love the Gruyere. You can add all three if you like.
Grill these under a salamander or grill in your oven. Keep an eye on them they will burn quickly.
When done, remove from oven and allow to cool – these can be stored in an air tight container for use as you reheat the soup.