Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups beef broth
- 1 cup dry white wine (optional)
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 baguette, sliced
- 1 1/2 cups grated Gruyere cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add sliced onions and cook slowly, stirring frequently, until caramelized and golden brown, about 30-40 minutes.
- Stir in sugar, salt, and pepper, then cook for another 5 minutes.
- Pour in white wine (if using) and cook until mostly reduced, about 3 minutes.
- Add beef broth and thyme; bring to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, toast baguette slices until golden.
- Ladle soup into oven-safe bowls, place toasted baguette on top, and sprinkle generously with grated Gruyere cheese.
- Broil in the oven until cheese is melted and bubbly, about 3-5 minutes.
- Serve hot, garnished with extra thyme if desired.
Notes
- Use sweet onions like Vidalia for a richer flavor.
- Adjust the salt and pepper to taste.
- For vegetarian version, substitute beef broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop and broiling
- Cuisine: French
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 9g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg