Categories: Soup
Ingredients
- 1 French baguette
- 6 tbsp. unsalted butter
- 10 large Spanish onions, halved lengthwise and thinly sliced into half moons
- 5-6 sprigs fresh thyme, tied in a bundle
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1/2 cup brandy
- 8 cups homemade beef stock or store-bought beef broth
- 12 oz. Gruyere cheese, grated
Directions
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Preheat the oven to 300. Cut six 1- to 1 1/2-inch thick slices of the baguette wide enough to span the width of six individual ovenproof soup crocks. Set the slices in a single layer on a baking sheet and toast in the oven just until they dry out, 30-45 minutes. Remove from the pan.
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Melt the butter in a 6-quart Dutch oven over medium-high heat. Add the onions, thyme, salt and pepper and cook, stirring the onions frequently with a wooden spoon, scraping the browned bits up off the bottom and into the onions, for about 45 minutes. Continue to stir until the onions are golden brown and caramelized throughout, about another 10 minutes.
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Add the brandy to the pot. Continue to cook and stir, scraping the bottom and sides, for about 1 minute. Add the stock and bring to a boil; reduce the heat to a simmer and let gently bubble for 30 minutes. Turn off the heat and discard the thyme.
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Position the rack in the lower third of the oven; preheat to 500. Set the soup crocks on a rimmed baking sheet; fill each to within 1 inch of the rim. Top each crock with a baguette slice or two, and sprinkle with a generous amount of cheese, about 1/2 cup. Put in the oven for 12-15 minutes, checking often, until the cheese is golden brown and bubbly. Garnish with fresh thyme and serve immediately.