Prep time 10 min.

Cook time 1 hr. 10 min.


1/4 cup unsalted butter

2 1/2 lbs. yellow onions (about 4 medium), very thinly sliced

1/4 tsp. baking soda

2 Tbsp. all-purpose flour

1/2 cup dry white wine

2 cartons (32 oz. each) College Inn® Beef Broth

4 fresh thyme sprigs, or 1/2 tsp. dried thyme

2 bay leaves

12 slices baguette, 1/2-inch thick each

1 cup shredded Gruyère cheese (about 3.5 oz.)


  1. Melt butter in a large heavy-bottomed sauce pan or Dutch oven over medium-high heat. Add onions and baking soda; cook 15 minutes, stirring with a wooden spoon every few minutes. Continue cooking about 10 minutes, scraping the bottom of the pan often and lowering the heat, as needed, until the onions are very soft and a deep golden brown.

  2. Stir in flour and cook 1 minute. Add wine and cook until evaporated. Stir in broth, thyme and bay leaves and bring just to a simmer. Reduce heat to medium and simmer 30 minutes. Meanwhile, preheat broiler with rack in the upper third of the oven. Place baguette slices on a baking sheet and sprinkle evenly with the cheese.

  3. When the soup is ready, broil toasts until cheese is melted, 1 to 2 minutes. Remove thyme stems and bay leaves and serve soup topped with the toasts and sprinkled with parsley, if desired.

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