Description
A traditional soup featuring caramelized onions in a rich beef broth, topped with toasted bread and melted Gruyère cheese.
Ingredients
Scale
- 2 lbs yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry sherry or dry white wine
- 6 cups beef broth, low sodium
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 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 deep golden brown and soft.
- Pour in sherry or wine, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes until liquid reduces slightly.
- Add beef broth, bay leaf, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes. Remove the bay leaf.
- Preheat your broiler. Arrange bread slices on a baking sheet and toast lightly under the broiler until golden brown on both sides.
- Ladle soup into oven-safe bowls. Top each bowl with a slice of toasted bread.
- Cover the bread completely with grated Gruyère cheese.
- Place bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted and bubbly brown.
Notes
- Caramelizing the onions slowly is key to developing the deep flavor of the soup. Do not rush this step.
- You can substitute Swiss cheese for Gruyère if needed.
- 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: 550
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: French Onion Soup, caramelized onions, Gruyère cheese, beef broth, classic soup