- 2 lbs. yellow onions, cut into half moons and sliced
- 1/4 cup plus 1 tbsp extra virgin olive oil
- 1/4 tsp dried thyme
- 32 oz. unsalted beef stock
- 1 tbsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 4 1/4-1/2-inch baguette slices
- 2/3 lb. Gruyere cheese, grated
- In a large dutch oven or stock pot, add 1/4 cup of extra virgin olive oil and heat on medium until the oil is hot and starts to ripple. Add the onions and thyme and stir constantly for 15 minutes. After that, reduce the heat to medium low and cook for about 45 minutes, stirring occasionally, until the onions are soft, translucent, and a light brown color.
- Add the beef stock, salt, and black pepper. Turn the heat up high to boil the soup. Once boiling, reduce the heat to low and simmer for about 15 minutes.
- While the soup is simmering, turn on the broiler.
- On a small baking sheet (a quarter sheet pan will work) lined with aluminum foil, lay out the baguette slices. Use a brush and paint each side of the baguette with the tablespoon of olive oil. Turn them over and pain the other side.
- Pop the baguettes under the broiler until the first side is toasted, about 1-2 minutes. Remove them, turn the baguettes over, and repeat on the other side, about 30 seconds to 1 minute. Be sure to watch them carefully so as not to burn them!
- When the soup is done, ladle it into soup mugs or bowls and place one toasted baguette in each bowl. Top each baguette with about 1/4 cup grated cheese, spreading it evenly to all edges of the soup bowl.
- Pop the soup bowls under the broiler for about 2-3 minutes, until the cheese is melted and bubbly, and starting to brown on top. Again, keep an eye on it as anything under the broiler can burn before you know it!
- Serve immediately, being mindful of the hot soup bowls.