Spring Sweet Onion Soup with Gruyere Cheese Baguettes

INGREDIENTS

• 5 peeled and sliced sweet onions
• 3 tablespoons of unsalted butter
• 1 tablespoon of chopped garlic
• 1 tablespoon of sugar
• 1 cup of dry red wine
• 1 bay leaf
• 12 cups of good beef stock
• 1 tablespoon of chopped fresh thyme
• 1 thinly sliced baguette
• 2 cups of shredded gruyere cheese
• Sliced chives for garnish
• Kosher salt and fresh cracked pepper to taste

DIRECTIONS

1. In a large rondeau on medium heat add in the butter until melted and then add in the onions and caramelize. Note: this may take up to 1 hour.
2. Half way through the cooking process add in the garlic and sugar and stir in and cook until the onions are golden brown.
3. Deglaze the onions with red wine and cook until the amount of liquid is reduced by ½.
4. Next, add in the bay leaf and beef stock and cook over high heat for 30 minutes.
5. Finish the soup with fresh chopped thyme and salt and pepper and keep warm.
6. Pour some of the soup into a soup crock and top off with slices of baguette and gruyere cheese, and cook under the broiler on high heat for 2 to 3 minutes or until the cheese is browned.
7. Garnish with chives and serve hot.