Looking at a big pile of onions, one wonders how much soup this will make. While cutting the onions I tried to make the half moon shaped slivers cascade in the pot like they did on the Food Network. It took some time to figure out how to chop them. *I also used some frozen turkey broth instead of the beef broth, which made it a tad salty. It should also be noted that my soup looks a little light. While cooking the onions down, I put the lid on the pot. This was a mistake, not allowing the onions to get a pretty brown colour.
1 teaspoon freshly ground black pepper, plus more as necessary
1 tablespoon flour
1 cup dry white wine (2 buck Chuck works well)
4 cups beef stock or low-sodium beef broth *
2 cups chicken stock or low-sodium chicken broth
1 1/2 cups cubed ciabatta bread
3 cups grated Gruyere cheese
In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. Do not put the lid on the pot, the onions will not have a chance to caramelize and get wonderfully brown.
Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste.
Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.
Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere.
Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.