With the days getting cooler and the nights are actually cold now, a glass of a rich red wine and a hot cheesy soup just seem perfect for dinner! I make this soup every fall and sometimes in late winter. The rich beef stock and sweet onions and creamy cheese are just perfect!
4 sweet onions diced
1/2 stick of butter
2 tbs flour
salt and pepper
1 tbs fresh thyme or 2 tsp dried
2 bay leaves
1 cup red wine such as Cabernet or Merlot
4 cups Beef Stock
slices of stale french bread
slices of Swiss cheese
Melt the half stick of butter in a dutch oven and add the diced onions and a pinch of salt to help release the juices in the onions. Cook for approx 30 min stirring every now and then. Half way through the cooking add the 2 tbs flour and cook thoroughly through. This will thicken the onions and ultimately the whole soup. When done they will look like this.
Nice and caramelized! Add the cup of wine and bring to a boil for 5 min. Then add the beef stock, salt and pepper and thyme and bay leaves.
Cover and reduce to a simmer for 1 hr. If you really want a great punch of flavor chill overnight and serve the next day. Just like spaghetti this soup taste better the next day after all the flavors have really blended together.
Toast the stale french bread slices in the oven. They need to be nice and crisp so they do not turn to mush in the soup. If you have chilled the soup over night place back on the stove and heat back up.
ladle the soup into oven proof bowls. Float a slice of cheese on top and then layer the Swiss cheese so it drapes over both sides a bit.
Place the bowls on a cookie sheet and place under the broiler till the cheese is melted and bubbly!