4 large sweet onions ( Vidalias if they are season otherwise any sweet onion will do)
1 stick unsalted butter
3 cups chicken stock (I now use bone broth)
1 cup dry white wine
Salt & Fresh ground black pepper
2–3 sprigs fresh thyme
Croutons ( I make mine from leftover French bread but store bought are also fine)
Shredded Gruyere or Swiss Cheese
Melt butter over med-low heat. Add onions, salt, and pepper.
Reduce heat to low. Cover and cook onions until soft and translucent. 30-40 minutes or until very soft…..do not allow to brown.
Add chicken broth, wine, and thyme. Simmer for 15-20 minutes.
Ladle soup into in safe oven bowls. Top with croutons and cheese. This is a personal preference so use as much or as little as you like.
Broil until the cheese is melted and browning. Watch carefully as it can change from golden brown to burnt very quickly.
Keywords: sweet onions, chicken stock, butter, soup, white wine, Swiss cheese, thyme, croutons