Categories: Soup
Ingredients
- 3 lbs. Vidalia or other sweet onions, thinly sliced
- 5 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup dry white wine
- 8 cups beef broth
- 10 sprigs fresh thyme
- 2 dried bay leaves
- Garnish: grated Parmesan, fresh thyme
Directions
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In a large Dutch oven, cook onion, butter, salt and pepper over medium-high heat, stirring frequently, until onion is dark golden brown, 50 minutes to 1 hour. Increase heat to high; add wine, and cook until most of liquid is evaporated. Stir in broth.
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Tie together thyme sprigs and bay leaves with butcher’s twine. Add to onion mixture; bring to a boil. Reduce heat to medium; cook until slightly thickened, about 30 minutes. Discard thyme sprigs and bay leaves before serving. Garnish with cheese and thyme.