- 1/4 cup extra virgin olive oil
- 5 large yellow onions, sliced with the grain
- 1 tablespoon diamond crystal kosher salt (half for Morton's)
- 2 tablespoons all purpose flour
- 1 cup dry sherry or dry white wine
- 8 cups beef broth (good quality, low sodium or homemade)
- 4 sprigs fresh thyme
- 2 dried bay leaves
- Freshly ground black pepper, to taste
- 6 slices artisan bread
- 4 tablespoons unsalted butter
- 12 oz gruyere cheese, freshly grated
- Finely sliced chives, for serving
- Add the olive oil to a large, heavy-bottomed pot over medium low heat. Add the sliced onions and salt. Cook between medium-low and low heat for 2-3 hours, or until well-caramelized. During the 2-3 hours, stir occasionally. You may cover the pot during the first half hour.
- When the onions are nice and caramelized, add the flour. Stir, and let cook 3-4 minutes to get rid of any raw flour taste. Add the sherry or white wine, and mix while scraping up and bits stuck to the bottom of the pan. Add the beef broth. Bring to a simmer, and either tie up the thyme and bay leaves (with butcher's twine) or place inside a metal loose-leaf tea strainer (to be able to remove easily from the pot). Add these herbs and the pepper to taste. Let simmer on low while you work on the bread.
- Preheat your oven broiler. Arrange the bread on a half-sheet pan and spread over each slice. Sprinkle over the gruyere on each slice. Place under the broiler and watch carefully to make sure it gets golden-brown without burning.
- Remove the herbs from the soup pot. Taste for salt, and adjust if necessary. Add the toasted bread and gruyere to the pot. Serve and enjoy!
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.