Ingredients
Scale
- 4 large yellow onions, sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup dry white wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyere cheese
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add sliced onions and cook, stirring frequently, until caramelized, about 30-40 minutes.
- Add minced garlic and thyme, cook for another minute.
- Pour in beef broth and white wine, bring to a simmer. Season with salt and pepper. Let simmer for 20 minutes.
- Meanwhile, toast baguette slices until golden.
- Ladle hot soup into oven-safe bowls, place toasted baguette on top, and sprinkle generously with Gruyere cheese.
- Broil until cheese is bubbly and golden, about 3-5 minutes. Serve hot.
Notes
- Use high-quality beef broth for best flavor.
- Caramelize onions slowly for maximum sweetness.
- Broil cheese-topped soup for that perfect bubbly crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Stovetop, oven broiling
- Cuisine: French
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal Kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg