This soup is a family favorite. We have at least twice a month in winter, sipping it slowly with slices of toasted baguette, sprinkled with cheese floating about or, more simply, with a good crusty cheesy roll for dunking in at whim.
For the soup
1/2 cup dry white wine
1 tbsp Worcestershire sauce
1 tbsp butter + a bit more for the bread
1 tsp dried thyme
1 baguette or other read with good crust
2 tbsp olive oil
2 tsp sugar
2 tbsp plain flour
3 tbsp dried parsley
3 cups Gruyere, Emmenthal or Swiss cheese
4 large onions, finely sliced
4 garlic cloves
9 cups beef stock
All right, let's cook:
Heat the olive oil and butter over a medium-high heat in a large stock pot.
Add the onions and cook for 20 minutes until they are softened and brown. Be advised, this will create a lot of smoke as the onions caramelize.
Press the garlic cloves and add to the onions along with the sugar and thyme.
Reduce the heat and cook for a further 20 minutes, stirring frequently, ensuring that the onions continue to caramelize.
Sprinkle over the flour and stir until blended. Add the wine and stock and bring to the boil. Skim off any foam that rises to the surface then reduce the heat and simmer for 40 minutes.
If using baguette slices,place the slices on a grill pan or baking tray. Butter each piece and then top with cheese and toast until the cheese melts. Float a slice in each bowl and top with more cheese before serving.
If using crusty bread rolls, simply serve the bread along side the bowl. But add the cheese into the soup and sprinkle over parsley.