- 6 large yellow onions
- 6 T. butter, divided
- ¼ tsp. salt
- 2 T. flour
- 1 c. dry white wine
- 1 bay leaf
- 1 bunch fresh thyme leaves
- 9 c. chicken stock
- Kosher salt and black pepper, to taste
- 1 loaf crusty bread
- 2 c. shredded gruyere
- 1 c. shredded parmesan cheese
Peel the onions and slice them very thinly. Melt 4 tablespoons of the butter in a large stockpot oven over medium heat; add the onions and salt to the pot and cover.
After 5 minutes of covered cooking over medium heat, remove the lid and stir the onions so the bottom layer doesn't burn. Place the lid back on and cook for an additional 5 minutes. Reduce the heat to low and remove the lid. Continue to cook over low heat stirring occasionally.
After about 40 minutes, you'll start to see the onions caramelizing. If you notice the onions getting dried out or the bottom of the pan darkening too much, you can add some water or a little white wine to avoid that.
Once they've reached a deep golden brown (this will take an hour or more), add the remaining 2 tablespoons of butter to the pan plus the flour. Cook over low heat for 3-5 minutes. Deglaze the pan with the dry white wine and cook over medium heat for 2-3 minutes.
Add the bay leaf, fresh thyme, and chicken stock to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 20-30 minutes. The onions should be very soft and the broth flavorful. Season with salt and pepper to taste. Discard the bay leaf and thyme; the soup is done.
To make the croutons, cube the loaf of bread and toast in an oven at 425°F for 10-12 minutes (leave the oven on after you've removed the cubes). Shred the cheese and get ready to assemble.
Fill oven-safe bowls halfway with soup. Then add a layer of bread cubes, a layer of cheese ,ladle more soup over the top, add another layer of bread cubes, and finish with a final layer of cheese on top.
Place the oven safe dishes on a baking sheet for easier transport and put them in the top rack of the 425°F oven for 10-15 minutes or until the tops are golden, crisp, and bubbling. Allow the dishes to cool for a few minutes prior to serving, as they can be very hot!
- Yields: 6 servings
- Preparation Time: 90 minutes