Golden Onion Soup

From Woman's Day Classic and simple, there's really nothing more satisfying than a soup of sweet, caramelized onions simmered in savory beef broth.

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons unsalted butter
• 2  tablespoons olive oil
• 1 1⁄2 lbs onions, sliced
• 1⁄2 lb red onion, sliced
•  kosher salt
•  pepper
• 1  tablespoon all-purpose flour
• 2  tablespoons  balsamic vinegar
• 1  cup dry white wine
• 6  sprigs fresh thyme, plus more for serving
• 2  cups low sodium beef broth
• 2  ounces gruyere or 1⁄2 cup gruyere, grated

Directions

1. Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
2. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
3. Sprinkle with flour and cook for 2 minutes; stir in vinegar.
4. Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
5. TIPS & TECHNIQUES.
6. MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.