Ingredients

• 1/4 cup unsalted butter
• 2 medium sweet onions, cut into 1/4 inch thick slices
• 2 medium red onions, cut into 1/4 inch slices
• 2 medium yellow onions, cut into 1/4 inch slices.
• black pepper, freshly ground
• 2 tablespoons all-purpose flour
• 1 3/4 cups beef stock, unsalted
• 3 1/2 cups chicken stock, unsalted
• 1 1/2 tablespoons fresh thyme leaves
• salt and pepper
• 8 slices baguette, cut 1/2 inch thick and toasted
• 1 1/2 cups gouda cheese, coarsely grated

Instructions

1. In a large soup pot, melt butter oven medium-low heat.

2. Add all the onions along with 1/4 tsp black pepper.

3. Saute until onions turn a nice golden brown or caramelize, about 25 minutes.

4. Stir occasionally to prevent the onions from sticking to the pan.

5. When onions are brown, add the flour and stir until it disappears.

6. Turn heat to medium-high and add both stocks and the thyme.

7. Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.

8. This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.

9. Preheat the broiler and ladle soup into broiler-proof bowls.

10. Place 1 slice of toast in each bowl and top with the cheese.

11. Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.

12. Serve immediately.