Prep Time::20 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 45 mins
Servings::6
Yield::6 crocks
Ingredients
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½ cup butter
8 onions, sliced
2 cloves garlic, crushed
1 teaspoon dried thyme
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
2 tablespoons olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese
Directions
Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
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Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
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While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
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Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
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Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.
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Recipe Tips
You can use the slicer attachment of a food processor to slice onions.
You can purchase day-old bread, slice and bake it ahead of time, and keep it in a resealable bag.