French Onion Soup

Ingredients

• 6 tbsp salted butter
• 3 medium yellow onions, thinly sliced
• 2 medium shallots, thinly sliced
• 1 tsp honey or brown sugar
• 2 tbsp fresh thyme leaves
• 1 tbsp chopped fresh sage
• 2 tbsp all-purpose flour
• 1 cup dry red wine, such as Cabernet Sauvignon
• 1.8 litres low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• salt and freshly ground pepper
• 6 slices bread
• 1 cup gruyère cheese, shredded

Directions

1. Melt the butter in a large pot over medium-high heat. Add the onions, shallots, and honey and stir to combine. Cook, stirring frequently, until the onions are softened, deep golden in color, and caramelized, 25 to 30 minutes.
2. Stir in the thyme, sage, and flour and cook until the raw flour taste is eliminated, 3 to 5 minutes. Add the wine, broth, Worcestershire sauce, and bay leaves and season with salt and pepper. Increase the heat to medium-high and return the soup to a simmer. Cook until the flavors have melded, 15 to 20 minutes. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.
3. Divide the soup among six oven-safe bowls. Add a slice of bread to each and top evenly with cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Top with thyme leaves.