Golden caramelized onions simmered in flavorful broth, topped with melty cheese and crusty bread.
Ingredients
- 4 large onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 6 cups beef broth (or a mix of beef + chicken broth for a lighter flavor)
- ½ cup dry white wine (optional but adds great depth)
- Salt & pepper, to taste
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- Baguette slices (1–2 per serving)
- 1½ cups shredded Gruyère (or Swiss cheese)
Instructions
- Caramelize the Onions:
In a large pot over medium heat, melt butter and oil. Add sliced onions and sugar. Cook slowly, stirring often, for 25–30 minutes until deeply golden brown and caramelized. - Add Garlic & Flour:
Stir in garlic and cook for 1 minute. Sprinkle flour over onions, stir well, and cook another 2–3 minutes to eliminate raw flour taste. - Deglaze & Simmer:
Pour in wine (if using) to deglaze the pot, scraping up any brown bits. Add broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer uncovered for 20–30 minutes. - Toast the Bread:
While soup simmers, toast baguette slices in the oven at 375°F (190°C) for 8–10 minutes until golden and crisp. Optional: rub lightly with garlic for extra flavor. - Broil with Cheese:
Preheat broiler. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of cheese. Place under the broiler until bubbly and golden (2–3 minutes — watch closely!). - Serve:
Carefully remove from oven, sprinkle with extra thyme if desired, and serve hot. Cozy comfort in a bowl!
