Categories: Soup

Ingredients

• 3 lbs. Vidalia or other sweet onions, thinly sliced
• 5 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup dry white wine
• 8 cups beef broth
• 10 sprigs fresh thyme
• 2 dried bay leaves
• Garnish: grated Parmesan, fresh thyme

Directions

1. In a large Dutch oven, cook onion, butter, salt and pepper over medium-high heat, stirring frequently, until onion is dark golden brown, 50 minutes to 1 hour. Increase heat to high; add wine, and cook until most of liquid is evaporated. Stir in broth.

2. Tie together thyme sprigs and bay leaves with butcher’s twine. Add to onion mixture; bring to a boil. Reduce heat to medium; cook until slightly thickened, about 30 minutes. Discard thyme sprigs and bay leaves before serving. Garnish with cheese and thyme.

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