- ½ cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground pepper
- 1 cup dark beer
- 1 heaped tablespoon all-purpose flour
- 2 quarts chicken broth
- 1 baguette, sliced
- ½ pound grated Gruyere cheese
- Pinch of paprika, garnish (optional)
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the beer, bring to a boil, reduce the heat and simmer until the beer has evaporated and the onions are dry, about 5 minutes.
Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir.
Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the chicken broth, bring the soup back to a simmer, and cook for 10 minutes.
Season, to taste, with salt and pepper.
When you’re ready to eat, preheat the broiler. Ladle the hot soup into a bowl, cover with the sliced baguette and then add the grated Gruyere cheese. Place under the broiler until the cheese is bubbly and golden brown, about 3-5 minutes.