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unsalted butter onions garlic bay leaves thyme kosher salt red wine all-purpose beef broth baguette Gruyere
Viewed: 46 - Published at: 4 years agoIngredients
- 12 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- kosher salt & freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 tablespoons all-purpose flour
- 2 quarts beef broth (I usually make broth using Knorr beef bouillon)
- 1 baguette, sliced
- 12 lb grated gruyere (use as much cheese as you like when serving. Refer to Note below)
Method
- Melt the stick of butter in a large pot over medium heat.
- Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
- Discard the bay leaves and thyme sprigs.
- Dust the onions with the flour and give them a stir.
- Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler.
- Arrange the baguette slices on a baking sheet in a single layer.
- Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.
- Put the bowls into the oven to toast the bread and melt the cheese.
- NOTE: The amount of cheese depends on your personal taste.
- We sometimes use more if we want it more cheesy.
- I've also used a combination of cheeses (but NEVER Velveeta).
- The best I find is a combination of gruyere, Swiss, combined with a small amount of Parmesan.
