- 1/2 Cup Unsalted Butter
- 4 Onions – sliced
- 2 Garlic Cloves – chopped
- 2 Bay Leaves
- 2 Fresh Thyme Sprigs
- 1 Cup Wine
- 3 Heaping Tablespoons All-Purpose Flour
- 2 Quarts Beef Broth
- 1 Baguette – sliced
- 1/4 Lb. Each: Grated Gruyere & Swiss Cheese
- Kosher salt and fresh ground pepper
Fire up your CBO oven to 500°F — use an infrared temperature gun to check temp when ready. Melt butter in a large pot over medium heat on stove. Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until onions are caramelized — about 20 minutes. Add the wine and bring to a boil. Make sure to reduce heat and simmer until wine has evaporated and the onions are dry — about 5 minutes. Discard bay leaves and thyme sprigs.
Dust the onions with flour and give them a stir. Cook on medium heat for 10 minutes. Add beef broth and bring back to a simmer. Cook for 10 minutes more and season with salt and pepper.
Arrange baguette slices on the very front of the oven hearth and cook for 3 minutes to toast.
Pour soup into 4 oven-safe bowls with the ability to handle 500-degree heat. Add baguette slices on top of soup bowls and load each with cheese. Place soup bowls at the very front of the oven hearth and watch the cheese melt!
Makes 4 Servings