Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry cooking liquid (extra beef broth or dry white grape juice mixed with water)
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- 8 slices of baguette
- 2 cups grated Gruyère cheese
Instructions
- In a Dutch oven, melt the butter and olive oil over medium heat.
- Add the sliced onions and sugar, cooking until the onions are caramelized, about 30-40 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the cooking liquid, scraping the bottom of the pot to deglaze.
- Add the beef broth and thyme, then bring to a simmer.
- Season with salt and pepper to taste.
- Preheat the oven to 350°F (175°C).
- Place the baguette slices on a baking sheet and toast in the oven until golden brown.
- Serve the soup in bowls, topping each with a slice of toasted baguette and a generous amount of Gruyère cheese.
- Broil the bowls in the oven until the cheese is bubbly and golden.
Notes
Store the soup in airtight containers in the fridge for up to 3 days. For longer storage, freeze the soup without bread or cheese for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Baking
- Cuisine: French
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg