Ingredients
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6 large yellow onions, thinly sliced
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4 tablespoons unsalted butter
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1 tablespoon olive oil
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2 cloves garlic, minced
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¾ cup dry white wine
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6 cups beef broth (or vegetable broth for vegetarian)
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2 bay leaves
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2 sprigs fresh thyme
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Salt and black pepper to taste
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1 French baguette, sliced and toasted
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1½ cups grated Gruyère cheese
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Optional: splash of sherry or brandy, Worcestershire sauce
Instructions
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Caramelize onions in butter and olive oil over low heat for 45–55 minutes until deeply golden.
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Add garlic, then deglaze with white wine, scraping up browned bits.
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Pour in broth, add herbs, and simmer uncovered for 30–40 minutes.
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Meanwhile, toast the baguette slices until crisp.
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Ladle hot soup into oven-safe bowls, top with toasted bread and cheese.
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Broil until cheese is bubbly and golden brown.
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Let rest for a few minutes and serve hot.
Notes
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Mix cheeses for a more complex topping.
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Toast bread until very dry to avoid sogginess.
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For deeper flavor, use homemade broth if possible.
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Double the batch and freeze leftovers for future cozy meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop + Broiler
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 470