Description
A traditional soup featuring slow-cooked caramelized onions in a rich beef broth, topped with toasted bread and melted Gruyère cheese.
Ingredients
Scale
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 8 cups beef broth
- 1/2 cup dry white wine (optional)
- 1 bay leaf
- 1 baguette, sliced 1 inch thick
- 8 ounces Gruyère cheese, grated
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deeply caramelized and dark brown.
- Sprinkle the flour over the onions and stir for 1 minute.
- If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Cook until the wine reduces slightly, about 3 minutes.
- Add the beef broth and bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 30 minutes. Remove the bay leaf.
- Preheat your broiler. Place the baguette slices on a baking sheet and toast lightly under the broiler until golden brown on both sides.
- Ladle the soup into oven-safe bowls. Top each bowl with one or two toasted baguette slices.
- Cover the bread completely with grated Gruyère cheese.
- Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted and bubbly brown.
Notes
- For best flavor, caramelize the onions slowly; do not rush this step.
- Use high-quality, low-sodium beef broth for the best result.
- Prep Time: 15 min
- Cook Time: 75 min
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 25
- Cholesterol: 60
Keywords: French onion soup, caramelized onions, Gruyère cheese, beef broth, classic soup