Directions
- 1Finely slice four yellow onions.
- 2In a large pot, melt two tablespoons of butter over medium-high heat.
- 3Add the sliced onions and cook, stirring frequently, until caramelized (about 15-20 minutes).
- 4Deglaze the pot with one tablespoon of water several times to prevent burning.
- 5Add one cup of white wine, four cups of beef broth, and one sprig of thyme.
- 6Stir in one teaspoon of Worcestershire sauce.
- 7Add one tablespoon of butter.
- 8Slice a baguette and drizzle with olive oil.
- 9Toast the baguette slices until golden brown.
- 10Ladle the soup into oven-safe bowls.
- 11Top with toasted baguette slices and a cup of shredded Gruyere cheese.
- 12Broil until the cheese is melted and bubbly.
Ingredients
- 4 yellow onions
- 2 tablespoons butter
- 1 tablespoons water
- 1 cup white wine
- 4 cups beef broth
- 1 sprig thyme
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 1 baguette
- 2 tablespoons olive oil
- 1 cup gruyere cheese
Equipment
knifecutting boardlarge potspatulaspoon
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