Ingredients
Scale
- 5-6 large yellow or Spanish onions
- 6 cups of beef broth
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1/2 cup of dry white wine
- 2 tablespoons flour
- 1 tablespoon salt
- 1 tablespoon pepper
- A bundle of fresh thyme
- 1 bay leaf
- 1 French baguette sliced 1/2 inch thick
- 1 cup shredded gruyere cheese
Instructions
- Cut the tops and bottoms of your onions, peel and smoke them at 180°F for 2 hours.
- Remove smoked onions from smoker and slice onions 1/8 inch thick.
- Into a pot or extra large pan, add 2 tablespoons of butter and 4 tablespoons olive oil on medium low heat. Add onions, thyme, bay leaf and season with salt and pepper.
- Caramelize onions on medium low for up to an hour until they are soft and golden brown. Stir as needed , scraping the bits from the bottom of the pan. Remove thyme and bay leaf.
- Next add flour and stir into the onions to incorporate. Then increase the heat to medium high and deglaze with white wine, scraping the bottom to make sure everything is nice and incorporated. Let the onions cook down with the wine for 2 minutes.
- Add beef broth to the onions, bring to a boil, then reduce heat to medium low and simmer for 30 minutes.
- Cut 1/2 inch slices of French baguette and toast in your oven or grill. Use the remaining butter to brush or spread onto the toast.
- Ladle in hot soup to oven safe bowls, add a little bit of gruyere cheese followed by 1-2 pieces of toasted baguette and a pile of gruyere cheese on top.
- Carefully place the soup bowls under the broiler in your oven and broil for 1-2 minutes until cheese has melted, is bubbly, and has browned some.
- Let the soup cool for a few minutes and enjoy!
- Prep Time: 2 hours
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Smoke
- Cuisine: French
