Serves 4


8 each Slices baguette, cut ½ inch thick

3 T Butter

1 tsp Fresh thyme leaves

pinch Kosher salt

pinch freshly ground black pepper


2 T Unsalted butter

6 cup Thinly sliced yellow onion

Kosher salt

¼ cup Brandy

¾ cup white wine

4 c Chicken stock

¼ tsp Freshly ground black pepper

4 ea Fresh thyme sprigs, tied together or in a sachet

6 oz Shredded cave-aged gruyere

To make the thyme croutons, preheat oven to 350 degrees F. Melt the butter in a small pot with the thyme leaves, salt, and pepper. Once melted, toss the bread slices in a large bowl with the thyme butter and then place the bread on a baking sheet. Toast in the oven until golden brown then remove and set aside to cool.

To make the soup, melt the butter in a large, heavy stainless steel pot then add the onions and a tablespoon of salt. Cook, stirring frequently, until softened, being careful to avoid burning (about 6 minutes). Reduce the heat to medium and cook until the mixture begins to brown and stick to the pot. Using a wooden spoon, stir vigorously, scraping up as much as you can off the bottom of the pot. Pour in the brandy to deglaze, stirring to help loosen up the brown bits from the bottom of the pan.

Continue cooking until the onion begins to stick and grow darker, and deglaze with ¼ cup of the white wine. Continue cooking and deglazing until the onion turns a uniform dark caramel color, 20 to 30 minutes total. If the onions still need more color but you’ve already gone through all the wine, deglaze with additional water.

Add chicken stock then bring to a simmer, skimming off any foam with a ladle. Simmer for 15 minutes then add the thyme sprigs and the black pepper. Simmer for 5 minutes more, then taste and adjust seasoning as needed. Remove the pot from the heat and let sit for at least 20 to 30 minutes to help the flavors to develop. Discard the thyme sprigs.

Preheat broiler to high. Bring the soup back up to a simmer then divide between four heat-resistant bowls. Float two of the thyme croutons on top of each soup and then cover​ generously with grated gruyere. Place in the broiler and heat until the cheese is melted and beginning to brown. Carefully remove the bowls from the broiler, place on a small plate, and serve.