Description
A traditional soup featuring caramelized onions in a rich beef broth, topped with toasted bread and melted Gruyère cheese.
Ingredients
Scale
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 8 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 bay leaf
- 1 baguette, sliced 1 inch thick
- 8 ounces Gruyère cheese, grated
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 30 to 40 minutes until onions are deeply caramelized and brown.
- Sprinkle flour over the onions and cook for 2 minutes, stirring constantly.
- Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pot. Let it cook for 2 minutes.
- Add the beef broth and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes. Remove the bay leaf.
- Preheat your broiler. Place one slice of baguette on top of the soup in oven-safe bowls. Top the bread with a generous layer of grated Gruyère cheese.
- Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted and bubbly brown.
Notes
- For best flavor, caramelize the onions slowly; do not rush this step.
- Use high-quality beef broth for a richer taste.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 750
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: French onion soup, caramelized onions, Gruyère cheese, beef broth, classic soup