Ingredients
Scale
- 1/2 stick butter (4 Tablespoons)
- 2 1/2 cups yellow onion (1 large), sliced thin
- 2 1/2 cups red onion (1 large), sliced thin
- 2 sprigs thyme
- 2 bay leafs
- 2 teaspoons garlic, minced
- 3 Tablespoons flour
- 1/4 cup dry sherry
- 6 cups beef broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon Worcestershire sauce
- 2 Tablespoons soy sauce
- 6 slices of baguette, sliced 1/2 inch thick
- 2 Tablespoons avocado oil (or hight heat flavorless oil)
- 1 garlic clove, peeled
- 3/4 cup Parmesan Reggaiano, shredded
- 1 1/2 cup Gruyere, shredded
Instructions
- In a medium sauce pot, melt butter over medium heat. Add the onions and stir. Allow the onions to wilt down and start to caramelize about 20 minutes.
- Add the thyme, bay leafs and garlic and stir, cook for another 10-20 minutes or until the onions are caramelized, stirring occasionally.
- Stir in flour and cook 2 minutes.
- Pour in sherry, beef broth, salt, Worcestershire sauce and soy sauce, whisk to incorporate.
- Bring to a simmer over medium/high and simmer for 10 minutes.
- Meanwhile, place the top rack near the top of your oven (make sure you leave enough room for the height of your bowls to fit) and turn on the broiler.
- Place baguette slices on a baking sheet and drizzle each with a teaspoon of oil. Put in the oven on the top rack for 2-3 minutes, watching carefully. Remove from the oven and turn bread over and put back into the oven for another 2-3 minutes. Remove from the oven.
- Rub a clove of garlic over the top of the toasted baguette, sprinkle with salt and cut into 1 inch cubes.
- Pour 1 1/2 cups of soup into 6, 2 cup ramekins. Place a toasted baguette cubes on top of each soup. Sprinkle evenly with cheeses.
- Put back in the oven on boil and broil for 2-3 minutes or until cheese is bubbly.
- Serve right away and enjoy!
- Prep Time: 20
- Cook Time: 40-50 min
- Category: Soup
- Cuisine: French