3 lbs caramelized onions made with 4 Tbl olive oil and the thyme and garlic
1-2 Tbl flour (optional)
2 cups red wine with some weight, like a Cabernet or Syrah
1 bay leaf
1 quart beef or chicken stock
1 quart water
Salt and pepper, to taste
Note: This soup can be made with all water or with vegetable stock made from mushroom trimmings, carrot, celery, and leek.
Caramelize the onions according to the instructions. If you like a thicker soup with a velvety texture, add the optional flour at this point and let it cook a little with the onions to get rid of the raw flour taste.
Add two cups of red wine and reduce the liquid by half. Add the bay leaf, chicken, beef or vegetable stock, and additional water. Let the soup simmer for an hour. Season to taste.
Serve with red wine, cheese toasts, a crispy romaine salad, and apple tart for dessert.