Description
A comforting classic made with caramelized onions, herbs, and melted cheese, perfect for winter evenings.
Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 4 cups beef stock
- 1/2 cup white wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyère cheese
Instructions
- In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sugar, and cook, stirring frequently, until the onions are caramelized, about 30-40 minutes.
- Stir in the dried thyme, salt, and pepper, and let the flavors meld for a minute.
- Add the white wine and simmer for about five minutes, scraping up any browned bits.
- Pour in the beef stock and bring to a boil. Reduce heat and let it simmer for another 30 minutes.
- Preheat the oven to 400°F (200°C). Toast the baguette slices until golden brown.
- Ladle the hot soup into oven-safe bowls, place one slice of baguette on top of each, and sprinkle with Gruyère cheese.
- Place the bowls on a baking sheet and bake until the cheese is melted and bubbly, about 10 minutes.
- Carefully take the bowls out of the oven and let them cool slightly. Serve hot and enjoy.
Notes
For a lighter version, use vegetable broth and omit the bread and cheese. For a vegan variant, replace butter and cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg