6cupsbeef brothhomemade roasted beef stock is ideal
salt and pepperas desired
serve with shredded emmentaler cheese and toasted baguette
In a heavy bottom pot over medium high heat, melt the butter. Add onions and salt and cook undisturbed until liquid starts to release and the onions get limp, about 7-10 minutes. Stir the onions and continue to cook, stirring once every 5 minutes, until they start to brown. After about 30 minutes, reduce heat to low and continue to stir every 5 minutes. Continue to repeat this process, scraping the bottom of the pan every time you stir, until the onions are a very dark brown, for a total of about 50 minutes to 1 hour of cooking time.
Sprinkle the flour over the browned onions, stir, and allow to cook for about 10 minutes to cook away any starchy flavor.
Add the wine, stir, and cook until the liquid nearly all evaporates, about 5 minutes.
Add the beef broth, thyme, bay leaf, salt and pepper. Stir and allow to heat to a simmer temperature, at least 15 minutes. Adjust salt and pepper, as needed. Remove and discard the bay leaf.
Serve the soup hot with the shredded cheese and toasted bread.