2 bags of onions
½ stick of butter
Drizzle of olive oil
1 tsp sugar
½ tsp salt
2 garlic cloves minced
2 cartons of beef stock
½ bottle of Sauvignon blanc
2 bay leaves
10 sprigs of fresh thyme
3 baguettes
Swiss cheese
Gruyere cheese
Parmesan cheese


  • Sauté all of the onions in a drizzle of oil and half of the butter for 15 minutes. Sprinkle in the sugar and salt and cook for 15 minutes until the liquid evaporates. Add garlic and wine and cook until the alcohol cooks off. You’ll be able to tell by the smell. Add beef stock, bay leaves, thyme sprigs, and cook for 30 minutes.
  • While the soup is cooking, toast the baguettes. A dry toast will help to keep the croutons from getting soggy in the soup. Cut each baguette in ½ inch slices and bake at 450 degrees until they start to brown.
  • Take out the bay leaves and thyme and ladle the soup into individual ramekins. Load each bowl with crispy croutons and top with shredded swiss, gruyere, and parmesan cheese.
  • Broil until the cheese is bubbling and serve with bread.