Ingredients:

4 tablespoons butter

6 cups thinly sliced yellow onions

2 cloves garlic, minced

1 tablespoons all-purpose flour

½ cup white wine such as Pinto Grigio or Sauvignon Blanc

4 cups beef stock or broth

¼ teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

4 to 8 slices crusty bread (sourdough or a French baguette), cut into 2”x 2” squares

1 cup shredded Swiss or mozzarella cheese

Directions:

Melt the butter in a large pot over low heat. Add the thinly sliced onions; cook, uncovered over low-medium heat, stirring often, for 45 minutes or until the onions are soft and caramelized (nicely golden brown – they shouldn't be very dark). Stir throughout the 45 minutes! This step needs to be done low and slow! Don't try to speed up the process by turning up the heat, as you will burn your onions rather than caramelize them. Stir in the garlic and cook, stirring for one minute. 

Pour in the white wine and deglaze the pan (scrape any browned bits off the bottom) Simmer until the wine has mostly evaporated. Sprinkle the flour on top of onions and cook, stirring, for one minute.

Mix in the beef broth, thyme and bay leaf; stir to combine. Bring to a boil; reduce the heat and simmer for 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed. Turn oven on hi broil setting.

Toast the bread slices directly on the oven rack, until golden brown. Watch carefully so they do not burn! About 2 minutes depending on your oven. Remove from oven and slice into 2” x 2” squares (almost like large croutons)

Place 4 oven-safe bowls (make sure they can be put under the broiler) on a large baking sheet. Ladle the soup into the bowls. Top each bowl with like 5 “croutons” or more if you like carbs like me :) Sprinkle each with 2 tablespoons of mozzarella or Swiss cheese.

Broil until the cheese is melted. Start slurping up that cheesy goodness and enjoy!