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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 8 medium onions, mix of white and red if possible
- 1/4 cup Canola oil
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup red wine
- 2 cups beef stock
- Swiss cheese or Gruyere
- Thyme
- Salt and pepper
Method
- Peel the onions and slice very thinly.
- Pour the oil and the butter in a large pot and turn the heat to medium.
- Toss all the sliced onions in and cook until they have slowly reduced to 20 percent of their original size.
- Increase the heat to high. While stirring every 30 seconds or so, cook until the onions begin to slightly brown.
- Sprinkle the flour onto the onions. Continue to stir and cook for 3 to 5 minutes more, until flour is incorporated.
- Deglaze the pan with the red wine. Stir to dislodge any browned bits at the bottom of the pot and then add the beef stock.
- Reduce the heat to medium, drop in the thyme, and simmer for 10 minutes or so. Shred the cheese atop the soup and serve up.
