Slices of your choice of bread, preferably a more crusty bread so it doesn’t get soggy right away.
Cheese of choice to melt on top of the bread or soup. Gruyere or Swiss are good options
Instructions
Cut the bottom of the onion off and continue to cut the onion this way so you have rings.
Heat the large pot or dutch oven add butter and melt over medium heat.
Once melted, add the onions and cook them in the butter until they are soft and browned with a little caramelized look to them, about 20-25 minutes. Stir them so they don’t burn.
Add garlic towards the end of cooking down the onions.
Add flour, thyme, salt and pepper and cook down for about a minute.
Add the wine and make sure you scraping up the good pieces off the bottom of the pan.
Add the beef stock and bring heat back to low boil for about a minute, then reduce the heat to low and let it simmer for about 30 minutes.
If toasting bread, toast slice at 400 degrees with a little butter on each side. This takes about 4-5 minutes on a cookie sheet, turning over once. If your topping them with cheese add after you’ve turned them once. Turn the oven to broil at 425 degrees to brown the top of the cheese. Keep watching them so they don’t burn.
Scoop your soup into a wide mouthed bowl and top with your crusty bread. Enjoy!
Optional: Top soup with cheese of choice and toast or broil in oven until cheese is melted and slightly golden brown.
Notes
Storage: Store soup in an airtight container in the refrigerator. Reheat on the stove or microwave.