I like to make my soup a darker color by adding a few teaspoons of kitchen bouquet. It is not necessary, I just prefer a darker color.
- 7-8 medium or 4-5 large Vidalia onions, sliced thinly
- 4 T unsalted butter
- 2 T paprika
- 1 bay leaf
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp fresh thyme
- 8 cups beef stock (you can use beef broth)
- 1 cup white wine
- 2 tsp kitchen bouquet (optional)
- 3/4 cup flour
- 12 slices aged swiss
- 1 loaf of french bread (I usually buy another for dipping)
- 1 tsp fresh thyme for garnishing (optional)
- Place the onions and butter in a large nonstick pot and cook uncovered over low heat for one hour. Stir occasionally.
- Turn the heat up to med-low and cook the onions for and additional 30 minutes. Stir frequently to prevent sticking.
- Add the paprika, bay leaf, salt, pepper and thyme to the onions, stir and cook for an additional 5 minutes.
- In a small bowl, whisk together one cup of beef stock with the flour.
- Add the remaining beef broth, the flour mixture and the white wine to the pot and stir until fully incorporated. (Add the kitchen bouquet if you are using it.)
- Place cover at a tilt, bring to a low boil and continue to simmer on low heat for one hour. Stir occasionally.
- If you are serving right away, preheat your oven to the broil setting.
- When you are ready to serve, pour the soup into oven safe bowls, top with a slice or two of french bread and then a couple of slices of Swiss cheese
- Place the bowls on a heavy baking sheet and broil for about 3-5 minutes depending on how hot your broiler is. Keep an eye on the soup because the cheese will melt and brown very fast.
- Remove from oven and use oven mitts to transfer the bowl to heat safe surface. The bowl will be very hot! Please be careful not to burn yourself.
- Top with fresh thyme and serve immediately.