Updated: 6 days ago
Warm up with this flavorful and rich soup!
The CSR-1TB Range
POV-003 or POV-013 Convection Oven
4 tablespoons (1/2 stick) unsalted butter 3 to 3-1/2 pounds (about 6 large) yellow onions, thinly sliced Kosher or sea salt and freshly ground black pepper 2 teaspoons flour 1 cup dry white wine 8 cups beef or chicken stock (homemade or low-sodium store-bought) 1 parsley sprig 1 thyme sprig 1 bay leaf tied together in a bundle 1 baguette, cut into 1/2-inch rounds 1-1/2 cups (about 6 ounces) shredded Gruyere cheese
In a large, wide soup pot, melt butter over medium heat. Add onions and season with salt and pepper to taste. Cook gently, stirring frequently, until onions are very soft and have begun to turn a deep blond shade, about 40 minutes. (It’s important to avoid browning them.)
Stir in flour and cook 3 to 4 minutes, stirring frequently. Pour in wine and increase heat to medium-high, stirring and scraping the bottom of the pot to loosen any caramelized juices. Cook until liquid is almost completely reduced. Add stock.