Ingredients:

  • 1.5 kg yellow onions, thinly sliced
  • 50g unsalted butter
  • 4 sprigs fresh thyme
  • 120ml dry sherry
  • 800g canned butter beans, drained with 60ml liquid reserved
  • 1.2 liters beef stock
  • 1 tbsp Worcestershire sauce
  • 8 thick slices sourdough baguette
  • 200g Gruyère cheese, grated
  • 1 clove garlic, peeled

Instructions:

  1. Slice the 1.5 kg of yellow onions into thin, even half moons. Uniformity ensures they all finish caramelizing at the same time.
  2. Melt 50g unsalted butter in your heavy pot over medium low heat.
  3. Add onions and 4 sprigs of thyme, stirring to coat them in the butter.
  4. Cook for 35-40 minutes, stirring every few minutes, until onions are deep mahogany and jam like. If they stick too much, add a splash of water to loosen the browned bits.
  5. Pour in 120ml dry sherry to deglaze. Cook for 2 minutes until the liquid has mostly evaporated.
  6. Add 1.2 liters beef stock, 1 tbsp Worcestershire sauce, and the 800g butter beans (plus 60ml reserved liquid).
  7. Simmer for 15 minutes to let the flavors marry. Remove thyme sprigs before serving.
  8. Toast the 8 sourdough slices under the broiler until golden and shatter crisp.
  9. Rub the toasted bread with the halved garlic clove.
  10. Ladle soup into bowls, top with bread and 200g grated Gruyère, then broil for 2-3 minutes until bubbling and browned.