Ingredients

• • 2 tbsp salted butter
• • 1 white onion, sliced (about 2 cups)
• • 1 red onion, sliced (about 2 cups)
• • 2 large yellow onions, sliced (about 2 cups)
• • 4 cloves garlic, minced (about 4 tsp)
• • 2 tsp sugar
• • 1 bay leaf
• • Salt and freshly ground coarse black pepper to taste
• • 2 tbsp all-purpose flour
• • 1/2 cup dry red wine
• • 5 sprigs fresh thyme, tied into a bundle with kitchen twine
• • 1-quart beef stock (or vegetable stock)
• • Parmesan cheese rind
• • 1/2 cup water
• • 6 buttermilk biscuits
• • 1 cup grated Gruyere cheese
• • Chopped fresh flatleaf Italian parsley for garnish

Cate has mastered this soup like a pro! It's one of her personal favorites, and I'm incredibly proud that she can whip it up all on her own. This recipe is a fantastic starting point when teaching children to cook. It relies mostly on pantry staples, but it adds a touch of sophistication, especially with that cheesy crouton on top.

Instructions:

1. Heat a Dutch oven or large pot over medium heat. Add the butter.
2. Once the butter has melted, add the onions, garlic, sugar, bay leaf, and salt and pepper. Cook the onions for 40 to 45 minutes, or until well cooked and tender. They will be brown and caramelized.
3. Add the flour and stir to coat. Cook 3 to 5 minutes. Add the red wine and cook for another 5 minutes.
4. Add the thyme, beef stock, Parmesan rind, and water. Cook over medium-low heat for 30 minutes, stirring occasionally.
5. Meanwhile, preheat the oven broiler to high. Line a rimmed baking sheet with parchment paper. 
6. Slice the biscuits in half and place them on the baking sheet. Top the biscuits with Gruyere and broil for 2 to 3 minutes, or until the cheese has melted and crisped, watching carefully so the biscuits don't burn.
7. Serve the soup in bowls with the cheesy biscuits on top and garnished with parsley.

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Hot Little Suppers Cookbook