Description
A deeply savory and comforting soup, featuring caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyère cheese.
Ingredients
Scale
For the Crust:
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1/2 cup dry white wine
- 8 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
1. Prepare the Crust:
- Melt butter with olive oil in a large Dutch oven or pot over medium heat. Add the sliced onions and stir to coat. Cook for 10 minutes, stirring occasionally.
- Sprinkle the sugar over the onions. Reduce heat to medium-low and cook for 30-40 minutes, stirring frequently, until the onions are deeply golden brown and caramelized.
- Pour in the white wine to deglaze the pot, scraping up any browned bits. Allow it to simmer for 2-3 minutes.
- Add the beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper.
- While the soup simmers, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side.
- Ladle the soup into oven-safe bowls. Top each with a few toasted baguette slices and a generous handful of shredded Gruyère cheese.
- Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is bubbly and golden brown. Serve immediately with caution, as the bowls will be very hot.
Notes
You can customize the seasonings to taste.