Yield:Makes 4-6 servings Prep Time:15 minutes Cook Time:1-1 ½ hr
3 tablespoons butter 4 pounds yellow onions, peeled and thinly sliced (approximately 5-6 large onions) 4 cloves garlic, minced 3 tablespoons flour ½ cup dry white wine 6 cups of beef stock 2-4 teaspoons Kikkoman® Soy Sauce 1 bay leaf 3 sprigs fresh thyme (or 1 teaspoon dried thyme) ¼ teaspoon ground black pepper 1 baguette, sliced 1 cup gruyere or mozzarella cheese, grated
In a large heavy-bottomed pot, melt butter over medium heat. Add the onions and sauté until soft, brown, and caramelized. This could take anywhere from 40 minutes to an hour. Lower the heat if you’re hearing a lot of sizzling. This should be a slow process. Stir every few minutes to avoid sticking.
Add garlic and sauté for 1 minute. Stir in the flour and cook for one more minute.
Add the wine to the pot and use a wooden spoon to scrape up the browned bits sticking to the bottom of the pan.
Pour in the stock, 2 teaspoons of soy sauce, bay leaf, and thyme. Bring to a simmer. Reduce heat to medium-low and simmer for at least 10-15 minutes, partially-covered. Season with black pepper and remaining soy sauce to taste. Discard the bay leaf and sprigs of thyme.
Preheat oven to 400°F. While the soup is simmering, arrange baguette slices into a single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Turn your oven to broil. When ready to serve, ladle your soup into oven-safe dishes placed on a baking sheet. Top with a baguette slice and a handful of cheese. Put baking sheet on a oven rack about 6 inches from the top of your oven and broil for 2-4 minutes or until the cheese is all melted and gooey. Keep a close eye on this! Remove from the oven and enjoy.