Description
A rich and savory French onion soup made with caramelized onions, beef broth, and a touch of wine, topped with toasted baguette slices and melted Gruyère cheese.
Ingredients
Units
Scale
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef broth
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 1 1/2 cups grated Gruyère cheese
Instructions
- In a large pot or Dutch oven, melt butter with olive oil over medium heat.
- Add sliced onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 30-40 minutes.
- Add garlic and cook for 1 more minute.
- Stir in the white wine to deglaze the pot, scraping up any browned bits. Simmer for 5 minutes.
- Add beef broth, bay leaf, and thyme. Bring to a simmer and cook for another 20 minutes. Season with salt and pepper to taste. Remove bay leaf.
- While soup simmers, preheat the oven to 400°F (200°C) and toast baguette slices until golden.
- Ladle soup into oven-safe bowls, top with toasted baguette slices, and sprinkle with Gruyère cheese.
- Place bowls on a baking sheet and broil until cheese is melted and bubbly, about 2-3 minutes.
- Serve hot, garnished with extra thyme if desired.
Notes
- Use yellow onions for best caramelization and flavor.
- White wine enhances flavor but can be omitted or replaced with extra broth.
- For a vegetarian version, use vegetable broth and omit cheese or use a vegetarian alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg