10 large red or yellow onions, peeled and slice thinly
6-7 cups beef broth or 5 cans of low-sodium beef stock
½ cup dry red wine
3-4 Tbsp. balsamic vinegar (optional)
1 bouquet garni (bay leaf, thyme, rosemary)
salt and pepper to taste
olive oil
Gruyere cheese, grated
French bread, sliced and toasted
Method:
1. Peeled, quartered and sliced onions thinly.
2. In a large saucepan, heat 2 tablespoon oil and sauté the onions over high heat, stirring frequently till it softened and reduced in size. Stir well scraping the brown from the bottom of the pan.
2. In a large saucepan, heat 2 tablespoon oil and sauté the onions over high heat, stirring frequently till it softened and reduced in size. Stir well scraping the brown from the bottom of the pan.
3. Turn heat to medium and let it simmer until it turns brown and caramelized, but not burned. This process of stirring takes me about 2 hours.
4. Add bouquet garni, stock, wine and stir to mix, cover and let it simmer on low. Season to taste with balsamic vinegar, salt and pepper to taste. 5. While soup is simmering, prepare the croutons. Spread bread with oil or butter and arrange bread slices in a single layer on a baking sheet and bake in 400°F oven until bread is toasted and crisp, about 10-15 minutes. Remove and set aside.
6. To serve, ladle soup in individual oven-proof soup bowls or deep ramekins. Place one or two slices of toast and sprinkle top with cheese. Reduce oven heat to 350°F, put soup into the oven for about 10-15 minutes until the cheese bubbles and is slightly browned. You can use the broiler to melt the cheese, and be careful as soup is very hot! Serve immediately.
