Why is Winter’s Best Soup the best soup for the cold months? Because nothing, and we do mean nothing, compares to the feeling of this soup blanketing your taste buds and warming you through, heart and soul! The broth is rich and beefy, loaded with sweet caramelized onions. On top are giant crusty croutons with smoky, golden, melted cheese ready to soak up all that goodness. Winter’s Best Soup is the soup that makes you smile, no matter the cold!
Ingredients
- 3 tablespoons olive oil
- 4 pounds yellow onions, thinly sliced
- 1 1/2 teaspoons kosher salt
- 4 tablespoons water, optional
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup cognac or dry white wine
- 2 (32-ounce) containers low-sodium beef broth
- 2 bay leaves
- 6 large sprigs thyme, plus more leaves, to taste
- 1 tablespoon sherry vinegar
- 8 thin slices country bread
- 3 ounces Gruyère cheese, finely grated
Directions
Step 1 –In a large, heavy stockpot over medium heat, heat the olive oil.
Step 2 –Add the onions and the salt to the hot oil.
Step 3 –Reduce the heat to low and cook, while stirring occasionally, until the onions are tender and have released their liquid, about 10 minutes.
Step 4 –Increase the heat to medium-high and continue to cook the onions, while stirring and scraping the bottom of the pot, until the onions are deep brown and caramelized, about 40-50 minutes.
Step 5 –If the pot starts to get too dark on the bottom, add the water.
Step 6 –Add the flour to the caramelized onions and cook, while stirring, until the flour turns golden, about 2 minutes.
Step 7 –Add the cognac and stir until fragrant, about 1 minute.
Step 8 –Add the broth, the bay leaves, and 6 sprigs of the thyme and simmer until reduced to about 8 cups, about 18-20 minutes.
Step 9 –Remove the bay leaves and the thyme sprigs and discard them.
Step 10 –Add the vinegar and stir to combine.
Step 11 –Preheat the broiler.
Step 12 –Arrange the bread on a rimmed baking sheet.
Step 13 –Sprinkle the bread slices with the cheese and the extra fresh thyme leaves.
Step 14 –Broil the bread in the top third of the oven until golden-brown and the cheese is bubbling, about 1 minute.
Step 15 –Serve the soup with the cheese- covered bread slices.
