Hunker down for a cozy night in and enjoy this classic soup recipe that’s packed full of flavor (and a generous amount of cheese). Wrap yourself in a blanket and savor a bowl next to the fire – you won’t regret it!
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 6 medium onions,
- 8 tablespoons (1 stick) unsalted butter
- 1 cup dry red wine
- Lemon juice, to taste, optional
- 6 ounces baguette loaf, cut into ½-inch-thick slices
- 2 garlic cloves, halved
- 8 ounces gruyère cheese
- 4 cups beef broth
Add butter to a cast iron oven over medium heat. Halve then slice six onions. Add onions to the melted butter and toss occasionally until golden brown. The onions should caramelize in 45 minutes to an hour. Season the onions with a teaspoon of salt and pepper, then add the red wine. Next, pour in the bone broth and simmer for 30 minutes. Add lemon juice and more salt if desired. While simmering, preheat a Home & Camp pan (or nonstick) for the bread over low heat. Rub bread with garlic then carefully griddle to toast the bread on both sides. Add the bread to the top of the broth, then top with a few slices of the gruyère. Coarsely grate the remaining cheese over the top of the soup and melt the cheese with a Folding Torch (or broil in the oven). Be sure to do this step with heat-proof bowls and be extra careful--they will be very hot to the touch—when serving with more crusty bread.
To make this recipe vegetarian (or vegan), simply swap out bone broth for the veggie broth and enjoy without cheese.