Description
A classic French soup made with caramelized onions, beef broth, and topped with toasted bread and melted cheese.
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 cups beef broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyère cheese
Instructions
- In a large pot, melt the butter with olive oil over medium heat.
- Add the sliced onions and cook slowly, stirring often, until caramelized, about 30-40 minutes.
- Add the garlic and cook for another minute.
- Pour in the white wine to deglaze the pot, scraping up any browned bits.
- Add the beef broth, bay leaf, and thyme. Bring to a simmer and cook for 20-30 minutes.
- Season with salt and pepper to taste. Remove the bay leaf.
- Preheat the oven broiler. Ladle soup into oven-safe bowls.
- Top each bowl with a slice of baguette and a generous amount of Gruyère cheese.
- Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2-4 minutes.
- Serve hot and enjoy.
Notes
- Use sweet onions for a milder flavor.
- Vegetarian version can use vegetable broth instead of beef broth.
- Gruyère can be substituted with Swiss or mozzarella cheese if desired.