Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 4 cups beef or vegetable broth
- 1/2 cup dry white wine (optional)
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add sliced onions and sugar, cook slowly, stirring often, until caramelized (about 30 minutes).
- Pour in broth and wine, add thyme, and season with salt and pepper. Simmer for 20 minutes.
- Preheat oven to 400°F. Toast baguette slices until golden.
- Ladle soup into oven-safe bowls, top with toasted bread and shredded cheese.
- Broil in oven until cheese is bubbly and golden, about 3-5 minutes. Serve hot.
Notes
- Use a mix of yellow and sweet onions for depth of flavor.
- Caramelize onions slowly for best sweetness and color.
- Broil last for a bubbly cheesy topping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop, Broiling
- Cuisine: French
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg