How to make it

  • 1. Heat some olive oil and butter in a deep pot on medium low heat.
  • 2. Add in sliced onions, salt, pepper, and a dash of brown sugar and cook uncovered for thirty minutes.
  • 3. Stir and continue cooking, until all the water is evaporated and onions turn a dark brown color, add in garlic.
  • 4. Add in your alcohol and let it cook for five minutes.
  • 5.. Add in additional dry herbs, bay leaf, and your fresh thyme and rosemary tied with a butcher's twine, stir.
  • 6. Top with your beef broth and simmer for another thirty minutes on medium heat.
  • 7. Serve in a soup bowl, place toasted sourdough bread on top of bowl with Gruyere cheese piled to your preference. Place under broiler to develop a toasted top. Eat immediately and enjoy!

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