- 1/2 cup butter
- 4 Vidalia onions (chopped)
- 2 black garlic cloves (chopped)
- 2 bay leaves
- 1 tsp. dried thyme
- 1 cup of dry red wine
- 3 tbsp. all purpose flour
- 2 quarts beef stock
- 1 baguette (cut into cubes)
- 1/2 pound gruyere cheese
- olive oil
- salt and pepper to taste
- Place butter, chopped onions, black garlic, bay leaves and thyme into a small stock pot and sauté over medium low heat until the onions are soft and caramelized (approximately 25-30 minutes).
- Add the red wine and simmer on medium high heat until the wine has evaporated for approximately 20-25 minutes (depending on your heat source), stirring occasionally.
- Sprinkle the caramelized onions with the flour. Stir to coat all the onions in the flour, turn the heat to low and cook off the raw flour taste (approximately 8-10 minutes).
- Add the beef stock and stir on medium heat until all the flour dissolves.
- Bring the soup to a low simmer and heat for 20 minutes.
- Toss the baguette cubes with a small amount of olive oil (1/8 cup) and place on a baking sheet.
- Preheat your oven to 400 degrees and bake for 15-20 minutes until crispy and golden brown.
- Remove from oven and let cool.
- Leave oven on to melt the cheese over the soup.
- Ladle the soup into oven proof bowls and add a handful of croutons, top with two slices of gruyere cheese.
- Place in preheated oven on a sheet tray and bake for 5 minutes until the cheese is bubbly and golden.
Enjoy your meal!