4 servings - https://www.myfitnesspal.com/recipe/view/57610044452221
2 tbsp unsalted butter
4-5 medium onions, sliced pole to pole
1/2 tsp balsamic vinegar
2 garlic cloves, chopped
2 bay leaves
2/3 teaspoon dried thyme
3/4 cup red wine
3 heaping tablespoons all-purpose flour
6 cups water
12 g Better Than Bouillon Vegetarian, No Beef Base
1 g MSG
1 tbsp worcestershire
1 tsp gravy master
several crusty bread slices
1/2 cup Aldi Emporium Selection Swiss & Gruyere Specialty Shreds
Pepper to taste (no salt until you taste it)
Steam then Brown (STB) method:
600 g yellow onions and ½ cup water and 2 tbsp oil.
In large non stick pan, steam onions in water covered for ~10 min at med/high heat
Check they aren’t burning at ~5 min.
When they are brown, remove lid, and press onions into pan or use a pan lid smaller than pan to push down.
Heat fairly high, check and stir every 30 secs.
When caramelized, add ½ tsp balsamic vinegar.
Saute garlic and add spices - bay leaves, thyme and pepper
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves.
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 2-3 minutes to cook out the raw flour taste.
Now add the beef broth and Gravy Master, 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. Dice the baguette slices into crouton sized pieces and sprinkle with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
STB method - https://www.youtube.com/watch?v=I4TSmKv4AMc