French Onion Soup with Gruyere and Sourdough




3 cups Gills’ diced yellow onions
1 stick of butter
1 bay leaf
1 large sprig of thyme
2 tbsp flour
1 cup red wine
2 quarts beef broth
1 sourdough baguette
5 slices gruyere cheese
salt and pepper to taste


  1. Gather a large stock pot, add butter to the pot and melt on medium heat.
  2. Once butter is fully melted add diced onions. Sauté onion on medium-low heat for roughly 30 minutes, or until the onion has turned from translucent to golden brown.
  3. Add bay leaf, thyme, and flour. Mix until flour has soaked up all butter.
  4. Deglaze the pan with the red wine; be sure to scrape all the tasty bits off the bottom of the pan.
  5. Add beef broth and bring to a boil. Reduce heat and let simmer for one hour.
  6. Pour individual servings of the soup into oven proof bowls.
  7. Slice and toast the baguette.
  8. Lay a slice of toasted baguette over the top of each bowl.
  9. Lay a slice of gruyere cheese over the top of each baugete slice. Bake until cheese is melted and golden.

French Onion Soup with Gruyere and Sourdough