1/4 c butter
4 pounds onions, sliced
2 cloves garlic, chopped
1 t thyme, chopped
1/4 c flour
1 c red wine or beef or vegetable broth plus 1 T balsamic vinegar
3 c beef or vegetable broth
2 bay leaves
salt and pepper to desired taste
4 – 1/2 inch thick slices of day old bread, toasted, cubed
1 c gruyere, grated
1/4 c parmesan, grated
In a large saucepan over low heat, melt the butter, add onions and cook slowly with the lid on until golden brown and caramelized, 2-3 hours, stir every 15 minutes.
Raise heat to medium, add garlic and thyme and saute until fragrant, about a minute. Mix in flour and cook for 2-3 minutes.
Add wine and deglaze the pan. Add broth and bay leaves, bring to a boil, reduce heat and simmer for 30 minutes.
Ladle soup into oven-proof bowls on a baking sheet and top with bread and cheese.
Place under broiler until cheese melts, 1-3 minutes.
