Ingredients
- 4 tablespoons unsalted butter
- 6 large onions, approx 5 lbs-thinly sliced
- 2 large shallots, finely chopped
- 2 garlic cloves, finely chopped
- salt and ground black pepper to taste
- ½ cup dry white wine or dry vermouth
- 1 tablespoon white wine vinegar
- 4 sprigs flat-leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 8 toasted country bread, 1/4 inch thick
- 8 ounces Gruyere cheese, sliced
Directions
In soup pot, heat butter, add onions shallots, and garlic, season with salt and pepper. Cook until dark brown, 60-70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer 3 minutes. Tie herbs together and add to pot with the broth. Boil, reduce heat and simmer, stir occasionally. 35-40 minutes. Discard herbs. Preheat oven to 450°, place soup in oven proof bowls on a baking sheet. Top with toast and then the cheese. Bake until the cheese is golden, 6-8 minutes. |