Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 4 cups beef broth or vegetable broth
- 1/2 cup dry white wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced into 1/2 inch thick pieces
- 2 cups grated Gruyère cheese
- Fresh parsley for garnish (optional)
Instructions
- Begin by heating butter and olive oil in a large heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring frequently, until soft and golden brown, about 30-40 minutes. During the last 10 minutes, add sugar to enhance caramelization.
- Stir in minced garlic and fresh thyme; cook for another minute. Deglaze with white wine if using, scraping up browned bits. Add broth, season with salt and pepper, and simmer uncovered for 20-30 minutes.
- Preheat your oven to 375°F (190°C). Toast baguette slices on a baking sheet until crispy, about 8 minutes. Grate Gruyère cheese finely.
- Distribute toasted bread slices into bowls. Ladle hot soup over bread, then sprinkle with Gruyère. Broil until bubbly and melted, about 3-5 minutes.
Notes
- Caramelize onions slowly to develop deep flavor.
- If desired, use vegetable broth to make a vegetarian version.
- For best cheese melting, grate Gruyère freshly and broil just until bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop, Oven
- Cuisine: French
- Diet: Vegetarian or Meat-based (depending on broth)
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg