Ingredients
- 6 tbsp salted butter
- 3 medium yellow onions, thinly sliced
- 2 medium shallots, thinly sliced
- 1 tsp honey or brown sugar
- 2 tbsp fresh thyme leaves
- 1 tbsp chopped fresh sage
- 2 tbsp all-purpose flour
- 1 cup dry red wine, such as Cabernet Sauvignon
- 1.8 litres low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- salt and freshly ground pepper
- 6 slices bread
- 1 cup gruyère cheese, shredded
Directions
- Melt the butter in a large pot over medium-high heat. Add the onions, shallots, and honey and stir to combine. Cook, stirring frequently, until the onions are softened, deep golden in color, and caramelized, 25 to 30 minutes.
- Stir in the thyme, sage, and flour and cook until the raw flour taste is eliminated, 3 to 5 minutes. Add the wine, broth, Worcestershire sauce, and bay leaves and season with salt and pepper. Increase the heat to medium-high and return the soup to a simmer. Cook until the flavors have melded, 15 to 20 minutes. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.
- Divide the soup among six oven-safe bowls. Add a slice of bread to each and top evenly with cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Top with thyme leaves.