Instructions:
- 1⁄4 c (57 g) butter;
- 2 tbsp (30 ml) olive oil;
- 4 large onions, finely sliced;
- 2 tbsp (28 g) minced garlic;
- 11⁄2 tbsp flour (optional);
- 1⁄2 c (240 ml) Pinot Noir;
- 4 c (.95 l) beef broth;
- 2 large bay leaves;
- Salt;
- Pepper;
- 6 thick slices French bread;
- 3⁄4 c (170 g) grated Swiss cheese.
In a large cast-iron Dutch oven, heat butter and oil together. Once oil is hot, add onions and garlic and cook over medium heat for approximately 30 to 45 minutes, stirring occasionally, until caramelized but not burned. For a slightly thicker soup, sprinkle in the flour and blend well. Deglaze with Pinot Noir. Add broth, bay leaves, and salt and pepper to taste and bring to a rolling boil. Reduce to a simmer, cover, and cook for 30 minutes. Remove bay leaves and adjust seasonings if necessary. Preheat broiler. Place 6 soup cups on a cookie sheet and fill three-quarters full. Place a slice of French bread on top of each portion of soup and cover evenly with Swiss cheese. Place under broiler until bread is toasted and cheese is fully melted.
Serve immediately. 6 servings (enough for 20–25 tastings)
