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3 tablespoons butter
2 tablespoons olive oil
4 medium onions, thinly sliced
3 garlic cloves, finely chopped
A few sprigs of thyme
A sprig of flat parsley, finely chopped
1 bay leaf
1 cup red wine
2 teaspoons to 1 tablespoon flour
2 L (8 cups) beef stock
Sea salt and freshly ground black pepper
4 slices baguette (½ inch rounds)
2 cups or more Emmental, grated
Melt the butter and add olive oil to a large heavy bottomed pot over medium high heat.
Sauté the onion and garlic until caramelized, constantly stirring, which takes about 30 minutes. Scrape the thyme leaves from the stems and add to the onion mixture along with the parsley and the bay leaf. Continue to sauté.
Add the red wine and continuously stir until almost all the liquid disappears. Add the flour and stir to combine: this will thicken the soup.
Add the broth, bring to a boil and turn the heat down to low. Cover and simmer for 30 minutes. Remove the lid and adjust with salt and pepper. Keep it simmering, uncovered, for another 10 minutes or until ready to serve.
Toast the baguette slices until golden. Serve the soup in individual ovenproof bowls and place a slice of baguette on the surface of the soup in each bowl. Top with plenty of Emmental and broil until golden brown. Serve hot.
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