Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 6 cups beef or vegetable broth
- 1 cup white wine (optional)
- Salt and pepper to taste
- 1 cup shredded cheese (Gruyère or Swiss)
- Baguette slices for serving
Instructions
- Melt the butter in a large pot over medium heat. Sauté the sliced onions until tender and golden brown, about 15-20 minutes.
- Stir in the minced garlic and thyme; sauté for an additional 2 minutes until fragrant.
- Pour in the broth and white wine; bring to a boil, then reduce heat and simmer for 30 minutes.
- Ladle the soup into bowls, top with shredded cheese, and broil until melted and bubbly. Serve with baguette slices.
Notes
- Leftover soup can be stored in an airtight container for up to 3 days.
- For a vegan version, substitute butter with olive oil and use vegetable broth.
- Add balsamic vinegar or Worcestershire sauce to enhance flavor.
- Gruyère or Swiss cheese are recommended for topping due to their melting properties.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fantasy, European
- Diet: Vegetarian Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg