Description
A rich and comforting classic French soup made with caramelized onions, beef broth, and topped with melted cheese and crusty bread.
Ingredients
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- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 cups beef broth
- 2 cups chicken broth
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyère cheese
Instructions
- In a large pot over medium heat, melt butter with olive oil.
- Add sliced onions, sugar, and salt. Cook, stirring occasionally, until onions are golden brown and caramelized (about 30-40 minutes).
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- Add beef broth, chicken broth, bay leaf, and thyme. Bring to a simmer and cook for 30 minutes. Season with salt and pepper to taste.
- Meanwhile, toast baguette slices until golden brown.
- Ladle soup into oven-safe bowls, place a slice or two of baguette on top of each, and sprinkle generously with grated Gruyère cheese.
- Broil in the oven for 2-4 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy.
Notes
- Use a mix of sweet and yellow onions for extra depth of flavor.
- Vegetable broth can be used for a vegetarian version.
- Gruyère cheese can be substituted with Swiss or mozzarella.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg