White Wine and Thyme Onion Soup

Ingredients

• 5 large Yellow onions, thinly sliced
• 4 tablespoons Unsalted butter
• 1 cup Dry white wine (like Sauvignon Blanc)
• 6 cups Beef stock
• 6 stems Fresh thyme sprigs
• 2 tablespoons All-purpose flour
• 6 slices Sourdough bread slices
• 1.5 cups Gruyère cheese, shredded
• 2 cloves Garlic cloves, minced
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Melt the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat.

2. 2

   Add the sliced onions and a pinch of salt; cook slowly for 40-50 minutes, stirring occasionally until they are deep golden brown and caramelized.

3. 3

   Stir in the minced garlic and fresh thyme sprigs, cooking for another 2 minutes until fragrant.

4. 4

   Sprinkle the flour over the onions and stir for 1 minute to cook out the raw flour taste.

5. 5

   Deglaze the pot by pouring in the white wine, scraping the bottom to release all the browned bits (fond).

6. 6

   Add the beef stock, bring to a simmer, and let the soup cook uncovered for 20-25 minutes to develop depth.

7. 7

   While the soup simmers, toast the sourdough slices under a broiler until crisp, then top with Gruyère and melt until bubbly.

8. 8

   Remove the thyme stems from the soup, season with salt and pepper to taste, and serve in bowls topped with the cheesy sourdough toasts.