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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, halved and thinly sliced (7 cups)
  • 2 leeks, whites and light green parts only, thinly sliced
  • 1 cup thinly sliced shallots (2 large)
  • Kosher salt
  • 5 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon herbs de Provence
  • 1 bay leaf
  • 1 cup dry red wine
  • ¼ cup sherry vinegar
  • 8 cups beef stock or low-sodium broth
  • Freshly ground pepper
  • 1 stick unsalted butter, cut into chunks
  • 12 baguette slices, cut ½ inch thick
  • 4 ounces Gruyère cheese, shredded (1 cup)
  • Finely chopped thyme, for garnish
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