-
1. Peel and thinly slice all the onions into half-moons. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onions and a generous pinch of salt, stir to coat, and spread into an even layer.
5 piece Large yellow onions,
3 tbsp Unsalted butter,
1 tbsp Olive oil,
Salt
-
2. Cook the onions over medium to medium-low heat, stirring every 5–8 minutes, for 50–60 minutes total. As they shrink and darken, scrape any fond from the bottom each time you stir. Do not rush this step — the onions must turn a deep, rich mahogany brown and be very soft and jammy.
-
3. Once the onions are deeply caramelized, push them to the sides of the pot and add the garlic and tomato paste to the center. Cook, stirring the paste constantly, for 2 minutes until it darkens slightly and smells fragrant. Stir everything together.
3 clove Garlic cloves,
1 tbsp Tomato paste
-
4. Pour in the red wine and scrape up every bit of fond from the bottom of the pot. Increase the heat to medium-high and let the wine reduce by half, about 8–10 minutes, until the sharp alcohol smell has mellowed and the liquid is glossy.
1.5 cup Dry red wine
-
5. Add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 20–25 minutes to allow the flavors to meld and the broth to deepen. Remove and discard the thyme sprigs and bay leaves. Season generously with salt and black pepper.
4 piece Fresh thyme sprigs,
2 piece Bay leaves,
4 cup Beef stock,
1 tsp Worcestershire sauce,
Salt,
Black pepper
-
6. Preheat your oven broiler to high. Arrange the baguette slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden and crisp.
8 slice Baguette
-
7. Ladle the hot soup into oven-safe bowls placed on a sturdy baking sheet. Float 2 toasted baguette slices on top of each bowl of soup, then pile a generous mound of grated Gruyère over the croutons, covering the surface all the way to the edges of the bowl.
8 slice Baguette,
2 cup Gruyère cheese
-
8. Slide the baking sheet under the broiler and broil for 3–5 minutes, watching closely, until the cheese is completely melted, bubbling vigorously, and deeply golden-brown in spots. Carefully remove and serve immediately — the bowls will be extremely hot.
