Ingredients
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4 large yellow onions, thinly sliced
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3 tbsp unsalted butter
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1 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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½ tsp sugar (to help caramelize onions)
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2 cloves garlic, minced
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½ cup dry white wine (optional)
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6 cups beef broth (or a mix of beef & chicken broth)
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1 tbsp Worcestershire sauce (optional, for depth of flavor)
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2 sprigs fresh thyme (or ½ tsp dried thyme)
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1 bay leaf
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1 baguette, sliced
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2 cups shredded Gruyère cheese (or Swiss cheese)
Instructions
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Caramelize the Onions:
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In a large pot over medium-low heat, melt butter with olive oil.
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Add sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, for 35-45 minutes until deeply golden and caramelized.
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Stir in minced garlic and cook for 1 minute.
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Deglaze & Simmer:
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Pour in white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.
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Add beef broth, Worcestershire sauce (if using), thyme, and bay leaf.
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Bring to a simmer and cook uncovered for 20-25 minutes. Remove thyme and bay leaf.
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Prepare the Toasted Bread:
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While the soup simmers, preheat the oven to 400°F (200°C).
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Arrange baguette slices on a baking sheet and toast for 5-7 minutes, until golden.
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Assemble & Broil:
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Ladle hot soup into oven-safe bowls. Place 1-2 toasted baguette slices on top of each bowl and sprinkle generously with shredded Gruyère.
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Place under the broiler for 2-3 minutes, until the cheese is bubbly and golden.
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Serve:
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Let cool slightly and enjoy this rich, savory, and comforting soup!
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