Ingredients
- 5 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 1 teaspoon sugar helps with caramelization
- 2 cloves garlic minced
- 8 cups beef broth you can use chicken or vegetable broth for a lighter version
- 1/2 cup dry white wine optional
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 baguette sliced
- 1 1/2 cups grated Gruyère cheese or a mix of Gruyère and Swiss
- Fresh parsley chopped for garnish (optional)
Instructions
Caramelize the Onions:
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In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sprinkle with sugar.
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Cook the onions, stirring frequently, until they are deeply caramelized and golden brown, about 30-40 minutes. This slow cooking process is key to developing the soup’s rich flavor.
Deglaze and Simmer the Soup:
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Add the minced garlic to the caramelized onions and cook for another 1-2 minutes until fragrant.
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Pour in the white wine (if using) and scrape any browned bits off the bottom of the pot.
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Add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer and let it cook for about 30 minutes to blend the flavors. Season with salt and pepper to taste.
Prepare the Bread and Cheese:
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While the soup simmers, toast the slices of baguette until they are golden and crisp.
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Sprinkle each slice with Gruyère cheese and broil in the oven until the cheese is bubbly and slightly browned.
Assemble and Serve:
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Remove the bay leaf from the soup. Taste and adjust seasoning if necessary.
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To serve, ladle the hot soup into bowls. Top each bowl with one or two cheesy baguette slices.
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Garnish with chopped parsley if desired.