This soup is Rastacook’s favorite, the best part is that it’s super easy to make and only takes about 45 minutes. The only time consuming part is caramelizing the onions which takes 30 minutes. Plus all the ingredients are probably already in your pantry.
- 2 Tbsp butter
- 1 Tbsp oil
- 3 onions
- 2 tsp dried thyme
- 2 bay leaf
- 5 cup beef broth
- 1/2 cup white wine dry
- 1 cup baguette cubes
- 1 cup Gruyere cheese
Make Caramelized onions.
- In a heavy saucepan melt butter with oil, stir in the onions and saute until translucent about 4-5 minutes.
- Reduce the heat to low and cover for 15 minutes.
- Uncover and sprinkle a pinch of sugar and salt and raise the heat to medium, cook uncovered for another 20 minutes or until you have a deep brown color.
Make the broth.
- Pour in the white wine and cook off the alcohol, about 3 minutes.
- Then add beef broth, the dried tyme, the bay leaf and bring to a boil. Reduce the heat to low and cover for 20 minutes.
- Slice the baguette in 1 1/4 " and toast on each side.
Assemble & finish.
- Ladle hot soup in an oven proof bowl, add toasted pieces of baguette, and top with a generous amount of grated cheese. Place in oven under "broil" till golden brown.
- If you do not have beef broth on hand, then you can replace it with 2 beef bouillon cubes and water. You may also omit the white wine if you do not have in hand. I often make it without and its still as tasty!
- Be careful when removing the bowls from the oven on broil, it will be extremely hot!