1 baguette sliced and toasted (I used spelt sourdough) (optional)
½ C grated gruyere cheese
½ C grated parmesan cheese
Instructions
In a large, heavy bottomed pot, melt the butter or ghee and add the onions,thyme and bay leaf. Stir and allow them to cook down for at least 3 hours, stirring every so often. Near the end give them a colour boost by amping up the heat for a few minutes and stirring continually.
With the heat on high, add the red wine and allow the alcohol to evaporate, cooking on high for about 2 minutes.
Add the beef stock, salt and pepper to taste and let it all come to a simmer.
Ladle to hot soup into 4 oven proof bowls, set oven to broil.
Top each bowl with a few pieces of toasted baguette and a generous amout of cheese. Place bowls on a baking tray in case of spillage and bake under the broiler until golden brown.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/classic-french-onion-soup/