The recipe that I "followed" says you need 2.5 lbs. of onions but I used 4 onions because this soup was just for the two of us. You will also need 1 stick of butter, 2 cloves of chopped garlic, 1 bay leaf, 1/2 cup of Cognac, brandy or sherry, 1.5 cups of red wine, 4 cups of beef stock, 1/4 cup of flour, salt, pepper, crusty bread and cheese for the topping. The recipe also called for fresh thyme and rosemary. I did not have fresh so I used some Herbs de Provence. Worked like magic!
Slice up the onions. I sliced them thinly so they would caramelize sooner.
Melt the butter.
Chop some garlic.
Chop the herbs. I used dried.
Add the onions to the pot and let them cook down.
Let them caramelize and get brown. About 30 minutes.
Once the onions are all cooked down and caramelized, add the booze. Add the wine and Cognac.
On medium heat, let the wine reduce.
Once the wine has reduced, add about 1/4 cup of flour to thicken the sauce.
Add salt, pepper and more herbs if needed.
Then add the beef broth and let it cook for about 30 minutes so the flavors get all mixed up and yummy!
Grate some Gruyere cheese.
Cut the crusty bread.
I had skinny bread so I have to cut several pieces.
Toast the bread and melt the cheese on top. Serve up the soup, place the cheese toast on top of the soup and voila, it's done! YUMMO I served my soup with my Croque Monsieur sandwich. OMG Delish!