This one comes from my momma and man is it GOOD. Relatively simple and great for a crowd. When she served this last time we were home, there wasn’t a sound at the table once we all started to dig in. And that’s saying a lot. We’re a pretty chatty family. Hope you enjoy this one!
- 1/2 cup of unsalted butter
- 2 pounds of yellow onions, thinly sliced
- 8 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon of flour
- 1 cup of dry white wine
- 4 cups of low sodium beef stock
- 2 cups of low sodium chicken stock
- 1 1/2 cups of cubed Ciabatta bread
- 3 cups of grated Gruyere cheese
- In a large pot melt the butter over low heat.
- Add the sliced onions, thyme, salt and pepper continue to cook, stirring occasionally until onions become a golden brown color and are soft, about 30 minutes.
- Add the flour and cook for 2 more minutes.
- Add the white wine and scrape up any bits off the bottom of the pot, turn up the heat and boil for 2 to 3 minutes.
- Add beef and chicken stock, stir and allow the soup to simmer for 30 minutes.
- Season the soup with salt and pepper to taste. Set you oven to broil.
- Arrange bread cubes on a baking sheet, drizzle with olive oil and toast until crispy, about 3 minutes. Be careful not to take your eyes off them, you don’t want them burnt and they’ll be going back into the broiler.
- Remove Thyme sprigs and ladle soup into six oven safe crocks or bowls.
- Top with the toasted Ciabatta cube and top with a good amount of grated Gruyere cheese.
- Place the crocs on a baking sheet and carefully place under the broiler for an additional 3 minutes or until cheese is melted and begins to turn golden.