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Ingredients
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Soups
Method
Soups
- 1
- 2
Add the sliced onions and cook, stirring occasionally, until deeply caramelized and sweet, about 40-60 minutes.
- 3
Sprinkle in flour and cook, stirring, for 1-2 minutes to form a light roux.
- 4
Pour in the white wine and scrape up any browned bits. Stir in beef stock, thyme, and bay leaf. Bring to a simmer and cook for 25-30 minutes.
- 5
Season with salt and pepper; remove bay leaf before serving.
- 6
Meanwhile, toast the French bread slices until lightly golden. Optional: rub with a cut garlic clove for aroma.
- 7
Ladle the hot soup into ovenproof bowls. Top each with a toasted bread slice and a generous handful of Gruyere cheese, distributing evenly.
- 8
Place bowls under a preheated broiler until cheese is bubbling and golden, about 3-5 minutes. Serve hot.
