Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry white wine (optional)
- 1 teaspoon dried thyme (or fresh)
- Salt and pepper to taste
- Baguette slices, toasted
- 1 cup grated Gruyère cheese
Instructions
- Melt butter in a large pot over medium heat. Add minced garlic and sliced onions, stirring well to coat.
- Sauté onions for about 10 minutes until soft and translucent.
- Reduce heat to low and cook for an additional 30-40 minutes until onions are caramelized and golden.
- Pour in beef broth and dry white wine (if using). Add thyme, salt, and pepper. Simmer for 20 minutes.
- Ladle soup into oven-safe bowls, top with a toasted baguette slice and grated Gruyère cheese. Broil until cheese is bubbly and golden.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to three days.
- To reheat, warm on the stovetop, adding a splash of broth if needed.
- Customize the cheese topping by trying Swiss or Parmesan for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free (if using gluten free bread)
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg