Adapted from “Earth to Table,” by Jeff Crump and Bettina Schormann (Ecco). Serves 8.
Ingredients
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 pounds medium yellow onions, thinly sliced
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon all-purpose flour
8 cups beef stock
2 cups dry red wine
Salt and freshly ground black pepper
2 cups cubed baguette, toasted
4 1/2 cups shredded Gruyère cheese (about 1 pound)
2 teaspoons minced fresh thyme
Directions
In a large, heavy pot, heat butter and oil over medium-low heat. Add onions, cover and cook, stirring occasionally, until softened and translucent, about 20 minutes. Increase heat to medium-high and add sugar and salt; saute, scraping up any brown bits from the bottom of the pot, until onions are softened and a deep, rich brown, about 15 minutes.
Reduce heat to medium, sprinkle with flour and cook, stirring constantly, for 2 to 3 minutes. Gradually whisk in 2 cups of the stock, then add the remaining stock and wine. Season to taste with the salt and pepper. Simmer for about 30 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper, if necessary.
Preheat the oven to 425 degrees. Divide baguette cubes among 8 individual ovenproof bowls. Fill bowls with onion soup and sprinkle each with a thick layer of cheese. Set bowls on a large baking sheet. Bake until cheese is browned, about 8 minutes. Garnish with thyme.
