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Ingredients
- 2 Tbls butter
- 1 Tbls olive oil
- 3 large onions, thinly sliced
- 3 large cloves garlic, minced
- 1 tsp salt
- 2 Tbls flour
- 6 cups beef stock
- 2 bay leaves
- ½ cup red wine
- 1 tsp fresh thyme
- ½ tsp black pepper
- 12 crostini (lightly toasted baguettes), or croutons
- ½ cup Provolone or Gruyere cheese, shredded
Directions
- Heat butter and oil in a large pot over medium heat. Add onions and garlic. Cook for 5 minutes, breaking up the rings. Sprinkle with salt. Reduce heat to low and cook, stirring occasionally, for about an hour. You want your onions to cook down quite a bit, and be a deep brown color. You can add a tsp of sugar part way through to help them caramelize if they need it.
- Stir in flour. Cook for a minute, mixing the flour into the onions. Add beef stock, wine, bay leaves, and thyme. Cover and let simmer for 20 minutes, stirring occasionally. Add pepper, and additional salt if needed.
- Preheat broiler. Spoon soup into oven safe bowls. Top with 2 small crostini, and a little cheese. Heat under broiler until the cheese is melted and golden. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 85 | 52% |
| Total Fat 9.65g | 12% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 1297mg | 54% |
| Potassium 280mg | 8% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.07g | 2% |
| Protein 6.72g | 11% |
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