- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 28 g
- Cholesterol
- 123 mg
- Sodium
- 1521 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 43 g
- Saturated Fat
- 26 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 28 g
- Cholesterol
- 123 mg
- Sodium
- 1521 mg
Ingredients
Directions
- In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
- Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
- Preheat the broiler to finish the soup.
- Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
- Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
