5 Tbs. butter

4 large onions, thinly sliced in rounds

2 tsp. sugar

2 Tbs. flour

1 Tbs. fresh thyme leaves

4 cups beef broth

1 cup of water

1 cup dry red wine

1 loaf French baguette, cut into 3” cubes

12 thick slices Swiss cheese (Gruyere, Jarlsberg, etc…)


Melt butter in an 8-10 quart dutch oven.  Add onions and sugar and sauté over low heat, stirring frequently until golden brown and caramelized, about 20 minutes.  Do not brown.  They should be silky and creamy.


Add flour and thyme and cook for 1 minute. Stir in broth, water, and wine and bring to a boil.  Reduce heat to low and let simmer for 20-30 minutes, stirring frequently.


While the soup simmers, place bread cubes on a baking sheet and toast in preheated oven at 350 degrees for about 5-7 minutes until lightly browned and toasty.


Ladle the soup into 4 single serve oven-proof bowls (8-10 ounces).  Top with croutons to cover the soup.  Cover with 3 slices of the cheese


Broil in oven for 3-5 minutes until cheese is melted and and lightly browned.

Makes 4 servings, but easily doubles to 8.... and you are going to want more!!


Soups and Chowders