“Cozy, warm soup perfect for a cold night! Or if you're like me, perfect for any night (or day)! Easy to make ahead and reheat.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy bottomed soup pot (I use my ceramic one), saute the onions and butter. Add a pinch of salt. Slow cook over medium heat for 45 minutes until the onions are very golden brown and caramelized. Stir throughout to keep from burning.
  2. Add bay leaves and thyme. Stir for about 30 seconds until fragrant. Add the wine and let cook until most of the moisture is gone. Keep stirring. 4-5 minutes.
  3. Then add the flour. Keep whisking the mixture (should be like paste) for 2-3 minutes.
  4. After the raw flour texture is gone, add the beef broth. Stir until everything is incorporated. Simmer for 30 minute.
  5. Spoon a couple ladels into thick bowls (or I use heavy coffee mugs). Top with a piece of baguette and some cheese. Broil in oven for 2-3 minutes until cheese is melty and bubbly!

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