Ingredients: (Can be doubled, but this serves 2)
2 onions, sliced
3 Tbsp butter
1/2 tsp salt
1 Tbsp flour
1 cup dry white wine
3 cups beef broth
1/2 tsp dried thyme
Artisan bread (optional)
Gruyere or white cheddar cheese (optional)
Start by slicing onions and melting the butter in a soup pot. When the butter is melted, place the onions in the pot and stir to break up the slices. Add the salt, which will help the onions to caramelize. Cook on medium to low heat until onions have turned slightly brown.
Add in the flour and stir with the onions to cook for a minute or so. De-glaze the pot by adding in the cup of wine slowly while stirring. Turn the heat up to medium high. When the wine starts to boil, add in the beef broth and thyme. Cover and cook for at least 10 minutes.
Serving option: Place the soup into an oven safe bowl and top with bread and cheese. Broil in the oven for just a few minutes until the cheese has melted. Be careful to keep an eye on it so that it doesn't burn!
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