1loafFrench breadsliced into 1 inch thick slices (8)
8cupsbeef stocklow sodium
3poundssweet onionssliced thinly
6ouncesGruyere cheesegrated about 1 1/2 cups
½cupdry white winesuch as pinot grigio
¼cupparmesan cheeseshredded
4tablespoonsbutter
2tablespoonsolive oil
1tablespoongarlicminced about 3 cloves
½tablespoonsalt
1teaspoonWorcestershire sauce
½teaspoonground black pepper
2bay leaves
3sprigsfresh thymeabout 1 tablespoon fresh thymes leaves or ½ tablespoon dried thyme
Instructions
Caramelizing the onions.
In a Dutch oven or a heavy bottomed stock pot over medium high heat melt the butter and oil together.
Add the onions, reduce the heat to medium, and sauté until caramelized. This will take about 30 minutes and will require stirring at intervals of about 3 minutes. As they get more caramelized the more you will need to stir to prevent scorching.
Add garlic and sauté for 2 minutes and then add the wine to deglaze the pan, using a spoon to scrape up any browned bits on the bottom of the pan.
Let the soup simmer
Add the stock, Worcestershire sauce, bay leaf, salt, pepper, and thyme and then stir. If your beef broth isn't low sodium don't add the salt and taste before adding additional salt. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer covered for 15 minutes. Remove the bay leaf and thyme sprigs and discard. Taste the soup and add additional salt if needed.
Toast the bread.
Preheat oven to 400°F, 220C or gas mark 6. While the soup is cooking place the slices of bread on a sheet pan. Bake for 3-4 minutes on each side. The bread might still be pale and that is ok. Remove from the oven and set aside.
Broil the soup.
Change the temperature and setting of the oven to broil or grill. If you do not have oven safe soup bowls then add the gruyere and parmesan cheese on top of the bread already on the baking sheet and place back into the oven at least 6 inches from the element and cook for 2-4 minutes. Watch carefully so that the cheese or bread does not scorch.
If you are using oven safe bowls, place the bowls on a baking sheet, add the soup, place a slice of bread on top, and then top with the gruyere and parmesan cheese. Place into the oven at least 6 inches from the element and cook for 2-4 minutes. Watch carefully so that the cheese or bread does not scorch. Remove from the oven and serve immediately while the soup is hot and bubbly. Be careful as the bowls will be very hot.
Notes
If you are not using low sodium beef broth you might not need to add additional salt.