100 g / 3.5oz unsalted butter
1.25 kg / 2.5 lb brown / yellow onions , peeled, halved, thinly sliced top to bottom
3/4 cup (185ml) dry white wine , optional
2 tbsp flour , plain / all purpose
1.5 litres / 6 cups / 1.5 quarts good quality beef broth./stock OR chicken , low sodium/salt reduced
2 dried bay leaves (or 3 fresh) (optional)
3 sprigs fresh thyme (optional)
Salt and pepper
Cheesy Toast
6 – 8 slices French baguette or other softish bread
100 g / 3.5 oz gruyere or mozzarella cheese, or other melting cheese of choice
Fresh parsley or thyme leaves , for garnish (optional)
1. Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
2. 30 min on medium low: Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent.
3. Salt, 20 min on medium high: Turn heat up to medium or medium high. Add salt, and cook for a further 20 – 30 minutes, stirring more regularly, until onions are deep golden and sweet.
Make Soup:
1. Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
2. Flour: Sprinkle flour over the onion and cook for 1 minute.
3. Add broth & herbs: Add broth, thyme and bay leaves.
4. Simmer: Cover, lower heat so it’s simmering gently then simmer for 30 minutes.
5. Serve: Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.
Cheese Toast:
1.Preheat grill / broiler to high.Toast each side of bread until light golden.
2. Top bread with cheese, then grill until melted and some brown spots appear.