• 1/4 cup unsalted butter
    • 3 pounds (about 5 medium) sweet onions, sliced
    • 2 cloves garlic, minced
    • 1/3 cup dry white wine
    • 6 cups beef stock
    • 4 sprigs fresh thyme
    • 2 bay leaves
    • 2 teaspoons white wine vinegar
    • Kosher salt and freshly ground black pepper, to taste
    • 12 (3/4-inch-thick) French baguette slices
    • 1 cup shredded Swiss cheese
    • 1 cup shredded Gruyère cheese


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
  2. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  3. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  4. Stir in white wine vinegar; season with salt and pepper, to taste.
  5. Preheat oven to broil.
  6. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  7. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
  8.  Serve immediately.
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