Ingredients

Soup

• 4 pounds onions, thinly sliced 
• 4 Tablespoons butter 
• 2 quarts beef stock 
• 1 cup red wine 
• 1/2 cup dry sherry 
• 1 Tablespoon chicken base or 1 bouillon cube 
• 2 Tablespoons honey
• salt and pepper to taste 

Sachet

• 5 sprigs of thyme 
• 2 bay leafs 
• 6 peppercorns 

Topping

• 1 pack gruyere cheese, sliced
• 2 cups croutons

Instructions

Add onions and butter to a large stock pot or Dutch oven. Over medium heat, start to slowly caramelize the onions, stirring occasionally to make sure no onions stick to and burn at the bottom of the pot. Cook for 30 minutes to build the sweet onion flavor. If onions begin to burn, reduce heat and deglaze with a Tablespoon of red wine.

Once the onions are caramelized and deep brown, add the red wine and dry sherry to deglaze. Stir to bring up any of the browned onions and reduce wine by half. 

Once the wine is reduced by half, add beef stock and chicken base. Add the sachet of herbs and spices, like shown in video, and bring to a boil. Reduce to a simmer for 1 hour. 

Remove the sachet from the soup and add honey, salt, and pepper to taste. If the onions are sweet enough, do not add honey.

For serving, place soup in a heat-safe bowl, add croutons, then top with Gruyere cheese. Place on rack position 4 of your Wolf Oven on Broil Mode to melt the cheese.

Remove from oven and enjoy.