Cooking Time: 3 hours Inactive time: 30 minutes Yield: 12 servings *the cheese and bread below are for 2 servings, double as needed
- 1 Stick of Butter
- 4-6 Medium to Large Onions
- 1/2 cup or more of grated Gruyère or Parmasean cheese
- 2 slices or more of French bread
- 1/2 tsp of sugar
- 2 bay leaves
- 1 cup dry white wine
- 3 tbsp of flour
- 2 quarts of beef stock
- 3 cloves of garlic, minced
- 3 tbsp Worcestershire
- salt and pepper to taste
Pre-heat oven to 400 degrees.
Heat the butter over medium heat in a dutch oven and half and slice each of the onions. When the butter is melted added the onions and stir to coat. Let them cook for 20 minutes, stirring occasionally.
Put the lid on the pot, but leave it cracked a little and place in the 400 degree oven for 30 minutes. Remove from oven, add 1/2 tsp of sugar and 2 bay leaves, stir and place back in the over with the lid cracked for 45 more minutes.
Place the pot back on the stove top over medium heat and add 1 cup white wine. Stir and let cook/reduce for 10 minutes. Turn the heat to low and add 3 tbsp flour. Let cook another 5-10 minutes, stirring occasionally.
Turn the heat back to high and add 2 quarts beef stock, 3 cloves of minced garlic and 3 tbsp of Worcestershire and bring to a boil. Turn the heat down and let it simmer for 45 minutes.
Butter and toast the bread under a broiler. Then ladle soup into ramekins filling them about 3/4 of the way. Place a piece of toasted bread on top of the soup and cover with cheese. Place the ramekins on a sheet pan and put under the broiler until cheese is bubbling, about 1-2 minutes, but watch it closely. Place ramekins on plate and serve immediately.