Description
A classic French onion soup featuring deeply caramelized onions, savory beef broth, a splash of wine, and melted Gruyère cheese.
Ingredients
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 4 cups beef broth
- 1 cup dry white wine
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Baguette slices, toasted
- 1 to 1 1/2 cups grated Gruyère cheese
Instructions
- Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sprinkle the sugar over them.
- Cook, stirring occasionally, until the onions are deeply caramelized and jamlike, about 25-30 minutes. Reduce heat if onions begin to brown too quickly.
- Increase heat briefly and pour in the white wine to deglaze the pot. Scrape the bottom with a wooden spoon to lift all the browned bits and let the wine reduce for 1-2 minutes.
- Add the beef broth and thyme. Season with salt and pepper, then bring to a gentle simmer. Cook uncovered for 20 minutes to meld the flavors.
- Preheat your oven broiler and arrange oven-safe bowls on a baking sheet. Ladle the soup into the bowls, place toasted baguette slices on top, and cover generously with grated Gruyère.
- Broil 3-5 minutes until the cheese is melted, bubbling, and lightly browned. Serve immediately and enjoy.
Notes
Substitute mushroom or vegetable broth for a vegetarian option and use vegan cheese. Store leftovers (without cheese) for up to 3-4 days in the fridge.