5 Servings - 1hr 40min.

Slice Onions

1

Slice onions into ¼-inch slices. Add to a soup pot with olive oil. Begin to sauté over medium heat, stirring occasionally.

Add Butter

2

When the onions begin to get a little color (after about 30 minutes) add the butter. Continue to sauté, stirring occasionally.

Deglaze, if needed.

3

If the bottom of the pot begins to brown faster than the onions, add a couple tablespoons of water to dissolve the browned bits off the bottom as the onions continue to cook.

Add flour

4

When the onions are fully caramelized (deep brown color, jammy texture), add the flour. Continue to cook and stir for about two minutes more.

Add broth

5

Add beef broth and stir to dissolve the browned bits off the bottom of the pot.

Add herbs

6

Also add dried thyme, bay leaf, black pepper, and Worcestershire sauce. Simmer for 30 minutes.

Toast bread

7

Toast slices of bread under the broiler, just until they begin to turn a little golden brown.

Portion soup

8

Portion the soup into oven-safe bowls.

Top with bread and cheese

9

Top each bowl with a piece of toasted bread and some shredded Swiss or Gruyere.

Broil again

10

Place the bowls back under the broiler for a few minutes more, or until the cheese is melted and bubbly.