Deeply caramelized onions simmered in rich beef broth with thyme, topped with toasted baguette and a blanket of melted Gruyère. Cozy, savory, and irresistible.
Yields4 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins
60gUnsalted butter
2tbspOlive oil
1kgYellow onions (very thinly sliced, 2–3 mm half-moons)
1tspSugar
2clovesGarlic
150mlDry white wine
1.50lBeef broth (preferably homemade, low-sodium)
1Bay leaf
5gFresh thyme
Salt (to taste)
Black pepper (to taste)
200gGruyère cheese (grated)
1
Step 1 — Prep the onions Peel and very thinly slice the onions into 2–3 mm half-moons so they caramelize evenly.
2
Step 2 — Start caramelization (10 minutes) In a large heavy pot over medium heat, melt the butter with the olive oil. Add onions and a pinch of salt. Stir to coat. Cook 10 minutes, stirring every 2–3 minutes, until they begin to soften and release juices.
3
Step 3 — Deep caramelization (20–30 minutes) Reduce to medium-low. Add sugar (optional). Continue cooking 20–30 minutes, stirring frequently and scraping browned bits (fond) from the bottom. Aim for a deep golden-brown/mahogany color; if browning too fast, lower the heat. Do not burn.
4
Step 4 — Garlic & deglaze (4–6 minutes) Stir in minced garlic; cook 30–60 seconds until fragrant. Increase heat to medium, pour in white wine, scraping up all fond. Simmer 3–5 minutes until reduced by about half (no harsh alcohol smell).
5
Step 5 — Broth & herbs (20–25 minutes) Add beef broth, bay leaf, and thyme. Bring to a gentle simmer, then cook 20–25 minutes partially covered. Season to taste with salt and black pepper. Remove bay and thyme sprigs before serving.
6
Step 6 — Toasts (while soup simmers) Preheat oven to 200°C / 400°F. Arrange baguette slices on a tray; toast 5–7 minutes until dry and lightly golden. (Optional: rub with cut garlic clove.)
7
Step 7 — Gruyère topping Top each toast with grated Gruyère and return to oven 2–3 minutes until just melted (or do this under the broiler for 1–2 minutes—watch closely).
8
Step 8 — Assemble & gratinée Preheat broiler/grill (high). Ladle hot soup into oven-safe bowls on a baking tray. Float 1–2 cheese toasts on each bowl; sprinkle extra Gruyère to blanket the top. Broil 1–3 minutes until cheese is bubbling and golden. Rest 2 minutes (very hot), then serve.
Nutrition Facts
4 servings
Serving size
400
Amount per serving
Calories390
% Daily Value *
Total Fat18g24%
Saturated Fat 10g50%
Cholesterol45mg15%
Sodium880mg39%
Total Carbohydrate39g15%
Dietary Fiber 4g15%
Total Sugars 2.5g
Protein17g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
60gUnsalted butter
2tbspOlive oil
1kgYellow onions (very thinly sliced, 2–3 mm half-moons)
1tspSugar
2clovesGarlic
150mlDry white wine
1.50lBeef broth (preferably homemade, low-sodium)
1Bay leaf
5gFresh thyme
Salt (to taste)
Black pepper (to taste)
200gGruyère cheese (grated)
Directions
1
Step 1 — Prep the onions Peel and very thinly slice the onions into 2–3 mm half-moons so they caramelize evenly.
2
Step 2 — Start caramelization (10 minutes) In a large heavy pot over medium heat, melt the butter with the olive oil. Add onions and a pinch of salt. Stir to coat. Cook 10 minutes, stirring every 2–3 minutes, until they begin to soften and release juices.
3
Step 3 — Deep caramelization (20–30 minutes) Reduce to medium-low. Add sugar (optional). Continue cooking 20–30 minutes, stirring frequently and scraping browned bits (fond) from the bottom. Aim for a deep golden-brown/mahogany color; if browning too fast, lower the heat. Do not burn.
4
Step 4 — Garlic & deglaze (4–6 minutes) Stir in minced garlic; cook 30–60 seconds until fragrant. Increase heat to medium, pour in white wine, scraping up all fond. Simmer 3–5 minutes until reduced by about half (no harsh alcohol smell).
5
Step 5 — Broth & herbs (20–25 minutes) Add beef broth, bay leaf, and thyme. Bring to a gentle simmer, then cook 20–25 minutes partially covered. Season to taste with salt and black pepper. Remove bay and thyme sprigs before serving.
6
Step 6 — Toasts (while soup simmers) Preheat oven to 200°C / 400°F. Arrange baguette slices on a tray; toast 5–7 minutes until dry and lightly golden. (Optional: rub with cut garlic clove.)
7
Step 7 — Gruyère topping Top each toast with grated Gruyère and return to oven 2–3 minutes until just melted (or do this under the broiler for 1–2 minutes—watch closely).
8
Step 8 — Assemble & gratinée Preheat broiler/grill (high). Ladle hot soup into oven-safe bowls on a baking tray. Float 1–2 cheese toasts on each bowl; sprinkle extra Gruyère to blanket the top. Broil 1–3 minutes until cheese is bubbling and golden. Rest 2 minutes (very hot), then serve.
Notes
French Onion Soup – Classic Gratineed Soup with Gruyère
