Ingredients
Method
- Peel onions, cut in half & slice into thin half rings.
- Over medium-high heat, melt butter in a large pot.
- Measure wet ingredients and set aside, in easy reaching distance to pot.
- Take herbs and tie together with twine or place in sachet.
- Slice one, thick piece of bread for each bowl of soup you plan to serve. Take gruyère out of fridge and allow to come to temperature.
- Once butter has melted & pot has reached medium-high heat add in onion & sea salt [INSERT DIRECTIONS]
- Once the onions have caramelized, add in wet ingredients and herbs. Stir together and simmer over medium heat for 20 minutes, stirring occasionally.
- After 20 minutes, remove herbs from pot & reduce heat to low. Mix in balsamic vinegar & season with salt & pepper to taste. Cover pot & keep on low heat.
- Under broiler, toaster, or on a hot pan, toast sliced bread until golden brown. While bread is toasting, cut 2 pieces of gruyère per bowl into large, thin slices.
- Once the bread is done, ladle soup into oven-safe bowls until each is 2/3 full. Place toasted bread into owl so the bottom get coated in soup, but entire slice doesn't sink or get soggy. Top with 2 slices of gruyère and place bowls in oven.
- Broil until cheese is brown & oozing; about 5 minutes.
Aim for consistency more than trying to get them as thin as possible. The onions will shrink as they release moisture & caramelize. Consistency will allow onions to cook at same rate.
Start assembling/organizing ingredients while pan comes to temp.
If you don't have twine or sachet, ok to put whole sprigs in.
Placing bowls on a sheet pan can help avoid spills/drips as well as make it easy to put multiple bowls in at the same time.