1/2 c. unsalted butter
4 onions, sliced
2 garlic cloves, chopped (or you can use the jarred minced garlic – 2 tsp.)
2 bay leaves
2 tsp. basil
Salt and freshly ground pepper
1 c. red wine – I used Pinot Noir it was already open 😉
3 heaping tbsp. all-purpose flour
2 quarts of beef broth (or homemade beef stock if you have it)
1 baguette, sliced thick
1/2 pound grated Gruyere cheese (or more if you like it cheesier)
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, basil, and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves. Dust the onions with the flour and stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for approximately 10 minutes.
Add the beef broth, bring the soup back to a simmer and cook for 10 minutes. Season to taste with salt and pepper.
When you’re ready to eat, preheat the broiler. Ladle the soup in the bowls, place the sliced bread on top of the soup and sprinkle liberally with the Gruyere cheese. Broil until the cheese is bubbly and golden brown, approximately 3 to 5 minutes.