• 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)


Caramelize the Onions:

  • In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sprinkle with sugar.
  • 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:

  • Add the minced garlic to the caramelized onions and cook for another 1-2 minutes until fragrant.
  • Pour in the white wine (if using) and scrape any browned bits off the bottom of the pot.
  • 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:

  • While the soup simmers, toast the slices of baguette until they are golden and crisp.
  • Sprinkle each slice with Gruyère cheese and broil in the oven until the cheese is bubbly and slightly browned.

Assemble and Serve:

  • Remove the bay leaf from the soup. Taste and adjust seasoning if necessary.
  • To serve, ladle the hot soup into bowls. Top each bowl with one or two cheesy baguette slices.
  • Garnish with chopped parsley if desired.

By Admin

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