- Yield: 6 to 8 Servings
- Total Time: 3 Hours
- 6 cup yellow onions, thinly sliced
- 3½ tbsp butter
- 1¼ tbsp olive oil
- 1 tsp kosher salt
- ¼ tsp sugar
- 3 tbsp flour
- 2 QT beef stock, boiling hot
- ½ cup dry white wine (we like Sauvignon Blanc)
- 3 tbsp cognac
- 12 to 16 slices of baguette, cut ½” thick
- 3 tbsp olive oil
- 1 large clove garlic, cut lengthwise
- 1 to 1½ cup gruyere, shredded
How to Make It
- Heat your Dutch oven (or other heavy-bottomed pot that’s at least 4 QT) over medium-low heat, then add the butter and olive oil. Once melted, add the onions, stir, cover, and let sweat for 15 minutes.
- Uncover, increase heat to medium, and stir in the salt and sugar (which helps the caramelization). Cook for 60 to 90 minutes, stirring frequently, until the onions are a deep golden brown. When the onions are almost done, preheat oven to 325° in preparation for making the baguette rounds.
- Add the flour to the onions and stir for 3 minutes. Remove from heat, stir in the boiling beef stock, wine, and season with salt and pepper to taste. Return to heat and simmer partially covered for 40 to 45 minutes.
- While the soup simmers, place the baguette rounds on a baking sheet and bake for about 15 minutes. Remove from oven, brush each side of each round with olive oil and return to oven for another 15 minutes until thoroughly dried and light brown. Remove from oven and rub each round with the garlic.
- When soup is done simmering, stir in cognac and serve immediately with baguette rounds and gruyere.