2 quarts vegetable stock (beef stock if you want it more traditional)
5 yellow onions
2 tablespoons neutral oil
5 tablespoons butter
3 cloves garlic roughly chopped
1/2 cup dry red wine I’m using Cabernet Sauvignon
4 tablespoons All purpose flour
2-3 sprigs of Thyme
salt to taste
black pepper to taste
1/4 cup olive oil
1-2 cloves smashed garlic - toast until fragrant
French bread or baguette- sliced to make crostinis
bake in oven at 350f/176c until outsides crisp but is still soft in the middle around 6 minutes
Mozzarella shredded optional
Parmesan shredded optional
Heat up your medium to large sized pot.
Add 2 tbs olive oil to your pot. Add in all your onions and mix in 5 tbs butter then sauté.
On low heat, cover and stir every 8-9 minutes. Your onions should take about 30-40 minutes to caramelize.
When your onions are almost all done caramelizing add in the chopped garlic. Let it caramelize for another 10 minutes with the cover off.
Deglaze with 1/2 cup of red wine and simmer for 7-10 minutes. Once the wine is cooked off. Add in your flour.
Add in the vegetable stock (traditionally it’s made with beef stock, you can use either) and thyme. Season with salt and pepper.
Simmer for 25-30 minutes
Toast your baguette slices.
Top with crostinis and cheese.
Broil on high for 2-5 minutes until cheese is all melted. Enjoy!!!!! So ooey gooey!