Description
A deeply flavorful and comforting French onion soup, featuring caramelized onions in a rich beef broth, topped with crusty baguette slices and melted Gruyère cheese.
Ingredients
Scale
For the Crust:
- 4 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/2 cup dry white wine or dry sherry
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 French baguette, sliced into 1-inch thick rounds
- 1 1/2 cups grated Gruyère cheese
Instructions
1. Prepare the Crust:
- In a large heavy pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, for 30-40 minutes until onions are deeply caramelized and golden brown.
- Pour in the white wine or sherry, scraping up any browned bits from the bottom of the pot. Let cook for 2 minutes.
- Add beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove thyme sprigs and bay leaf. Season with additional salt and pepper to taste.
- Preheat the broiler. Ladle the soup into oven-safe bowls or crocks. Place baguette slices on top of the soup, then generously sprinkle with Gruyère cheese.
- Place bowls on a baking sheet and broil for 2-4 minutes until cheese is melted and bubbly with golden brown spots. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegetarian version, use vegetable broth instead of beef broth.