About 6 onions (half red, half yellow) halved lengthwise and sliced into half-rings
3/4 stick butter
1 1/2 tablespoon sugar
2-3 tablespoons flour
1/2 bottle decent-quality dry red wine (merlot or cabernet sauvignon)
3 10.5 oz cans beef consomme
1 qt beef broth
2 bay leaves
2-3 sprigs fresh thyme
salt and pepper, to taste
one baguette or other crusty french-type bread
a little less than one pound grated gruyere
My favorite comfort food, though it takes a bit of work. This dish can easily become a main course due to its richness and the addition of the cheesy crouton. This version feeds 8 as an appetizer or 4 to 6 as a main course.
The beef consomme adds come gelatin and smooth texture, but can easily be substituted with beef broth.