This is such an easy soup and this is one of those recipes-that-isn’t-really-a-recipe because there is a lot of leverage here with what you can add. I have measurements here but they are broad and you can taste and add as you like.
2 large onions
2 tablespoons of butter
1 tablespoon of olive oil
2 quarts of beef stock
Salt and pepper to taste
1 cup of white wine
Big splash of apple cider vinegar
Splash of cognac (optional)
2 thick slices of hearty bread
1 cup of gruyere cheese, thinly sliced or grated
Tie together: fresh thyme sprigs, 1 fresh bay leaf, fresh parsley sprigs
Cook the onions, on medium low, in the butter and olive oil until they are caramelized. This can take up to 45 minutes. Just stir it occasionally.
Add the stock, salt and pepper to taste, wine, vinegar, and herbs.
Simmer for 20-30 minutes.
Toast both sides of the bread, under the broiler, until crisp. Set aside.
Add the optional cognac, stir, simmer for about 5 minutes.
Place two ovenproof bowls on a sheet tray, ladle the soup into the bowls, float one slice of bread on top of each bowl, top the bread with the cheese.
Put the tray under the broiler until the cheese melts.
Homemade stock is always the most delicious way to start any soup. You can find my recipe for stock here on the blog.
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