Caramelized onions simmered in a flavorful broth, topped with gooey melted cheese and toasty bread.
Prep 15 min · Cook 45 min · Serves 4
Ingredients
Butter2 tbsp · 30 g
Yellow onions2 medium(thinly sliced)
Garlic2 cloves(minced)
Beef broth6 cups · 1.4 L
Dry white wine¼ cup · 60 ml
Thyme2 sprigs
Bay leaf1
Salt and pepperto taste
Baguette1(sliced into thin rounds)
Gruyère cheese1 cup · 100 g(grated)
Instructions
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until soft and caramelized, about 15–20 minutes.
Add the garlic and cook for another 1–2 minutes.
Add the beef broth, white wine, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 20–30 minutes.
Preheat the broiler.
Ladle the soup into oven-safe bowls and top each with a few slices of baguette and a sprinkle of grated Gruyère.
Place the bowls on a baking sheet and broil for 2–3 minutes, until the cheese is melted and bubbly.
Serve hot.
There is no soup more French, or more forgiving. The whole thing hinges on one
act of patience: taking the onions past soft, past golden, all the way to deep
amber. Rush that step and it's onion water; give it the twenty minutes and it's
Sunday night in a bowl.
The Chef's Touch Serve with a green salad and a glass of white wine for a complete meal. For a vegetarian version, use vegetable broth. For a heartier bowl, add a few slices of cooked sausage or crumbled bacon.
