Directions
- 1In a large pot, melt the butter over medium heat.
- 2Add the onions all at once and a small splash of water.
- 3Season the onions with salt and pepper.
- 4Bring the onions to a simmer, stirring often.
- 5Reduce the heat if the onions begin to cook too fast.
- 6Cook until the onions are soft and translucent, about 15 minutes.
- 7Add the flour and cook for 3 minutes.
- 8Add the sherry and cook for a few minutes longer.
- 9Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
- 10Preheat the broiler to finish the soup.
- 11Add the thyme to the soup and simmer for 5 more minutes.
- 12Season with salt and pepper as needed.
- 13Remove the herbs.
- 14Ladle the soup into 4 soup crocks.
- 15Cover each crock with 2 slices of cheese and some croutons.
- 16Top with the shredded Gruyere.
- 17Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
Ingredients
- 1 stick unsalted butter
- 6 cups thinly sliced Vidalia or Spanish onions
- Kosher salt
- freshly cracked black pepper
- 1 tablespoon all-purpose flour
- 0.25 cup dry sherry
- 5 cups beef stock
- 6 sprigs fresh thyme
- 8 slices Gruyere cheese (or Swiss)
- 1 cup grated Gruyere cheese
- 2 cups croutons
Equipment
large potbroilersoup crocksbaking sheet
Tips
- For a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.
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