Onion Soup Recipe
Patience is key to caramelizing the onions properly, as it develops their rich, sweet flavor. Once the onions are ready, the rest of the soup comes together quickly. Topping each bowl with toasted baguette and melty Gruyère cheese is the crowning touch that makes this dish so irresistible.
Ingredients
- 4 large yellow onions thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 garlic cloves minced
- 6 cups beef broth or vegetable broth for a vegetarian option
- ½ cup dry white wine optional
- 1 bay leaf
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and black pepper to taste
- 1 baguette sliced and toasted
- 1½ cups shredded Gruyère cheese
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add sliced onions and sugar, stirring to coat.
- Cook the onions slowly, stirring occasionally, until they caramelize and turn golden brown. This takes about 30–40 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the wine (if using) and deglaze the pot by scraping up any browned bits. Let the wine reduce for 2–3 minutes.
- Stir in the beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let the soup simmer for 20–25 minutes.
- Preheat your oven’s broiler. Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each.
- Sprinkle Gruyère cheese generously over the bread. Broil the bowls in the oven for 2–3 minutes until the cheese is bubbly and golden.
Notes
This recipe serves 4 generous portions.