Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 teaspoon sugar
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Baguette slices, toasted
- 2 cups shredded Gruyere cheese
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add sliced onions and cook, stirring frequently, until caramelized, about 35-40 minutes.
- Stir in sugar, thyme, salt, and pepper; cook for another 5 minutes.
- Pour in beef broth and simmer for 20 minutes to let flavors meld.
- Preheat oven to 400°F (200°C). Place toasted baguette slices on a baking sheet.
- Top each slice with shredded cheese and bake until cheese is melted and bubbly, about 10 minutes.
- Ladle hot soup into bowls, place cheesy toast on top, and serve immediately.
Notes
- Use a mix of yellow and sweet onions for optimal flavor.
- This soup can be made vegetarian by replacing beef broth with vegetable broth.
- For extra flavor, add a splash of red wine while simmering.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop, oven
- Cuisine: French
- Diet: Comfort, hearty
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg