Prep time: 30 min
Cook time: 4 hours
2 1/2 lbs yellow onions
4 tbsp butter (or vegan butter)
3/4 tsp freshly ground pepper
1 tbsp sweet Spanish pepper
1 bay leaf, broken in half or crumbled
1/3 cup flour
6 cups beef bouillon/stock (or veggie stock)
1/2 cup white wine (or chicken or more veggie stock)
8 oz Gruyere or Swiss cheese (vegan cheeses or mozzarella)
1/2 French baguette (or gluten-free bread)
parmesan cheese (or vegan parmesan)
chives, for garnish
Prepare the soup:
Slice the onions 1/8" thick. Melt the butter in a large pot and sauté the onions over low heat for 1 1/2-2 hours.
Add seasoning: pepper, paprika and bay leaves. Mix well and sauté on low for 2-3 minutes, stirring frequently.
Ass 2/3 of the broth to the pot and stir well. Add the flour to the remaining broth and mix thoroughly and then add to the pot, stirring in. Add wine and simmer 2 hours. Turn off and let it cool completely, covered.
Turn on oven to broil.
Brush the bread slices with olive oil and sprinkle with parmesan cheese. Lightly brown bread using the broiler watching very carefully so not to burn.
Heat the soup on the stove top.
Layer the soup, then parmesan toasted bread, then cheese on top in oven-proof bowls.
Broil until the cheese melts; for 3-5 minutes. Watch carefully!
Carefully remove from the oven, garnish with chopped chives and let it cool for a couple of minutes before eating. Enjoy!