Prep Time: 10 minutes | Cook Time: 45 minutes
- 4 large onions
- 8 tbs butter
- 2 cloves garlic, minced
- 3 sprigs Thyme
- 1 cup red wine
- 1 tbs Worcestershire sauce
- 3 tbs flour
- 8 cups beef broth
- 1 loaf French bread
- 1/2 lb Gruyère, grated
Slice onions first in half, then from top to bottom, making them into thin half moons.
Melt the butter in a large soup pot over medium heat. Add the onions, garlic, and thyme. Stirring frequently, let the onions cook and caramelize, about 25 minutes.
Add the wine and Worcestershire sauce. Bring to a boil, then reduce heat to medium, or whatever will keep it at a simmer on your stove. Let reduce until onions are almost dry, about 5 minutes.
Reduce the heat to medium low and add the flour. Stirring frequently, let cook about 5 minutes.
Add the broth and heat to a simmer.
Before serving, preheat the oven's broiler.
Slice the loaf into thick 1 1/2 inch slices. Sprinkle with cheese and broil until cheese bubbles and browns.
Serve the soup topped with the giant "croutons" and enjoy!
Want to break from tradition? Serve the soup with these cheddar and herb twists (using Gruyère in place of cheddar, of course), perfect for appetizer portioned soup.