Rich dark broth achieved with aged balsamic vinegar and caramelized yellow onions.
Hands-free mode with voice commands & timers
No ratings yet
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced onions and cook for 30-40 minutes, stirring occasionally, until they are deep golden brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the balsamic vinegar and white wine, scraping up all the brown bits from the bottom.
Add the beef stock and thyme sprigs, then bring the soup to a simmer for 20 minutes.
Remove the thyme sprigs and season the broth with salt and pepper to taste.
Ladle the soup into oven-safe bowls and top each with a slice of toasted baguette and a generous handful of Gruyère.
Broil the bowls in the oven for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.
