Ingredients:
4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
3 cloves garlic, minced
1/4 cup dry white wine (optional)
6 cups beef broth (or a mix of beef and chicken broth)
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried thyme
Salt and pepper to taste
1 baguette, sliced into rounds
2 cups Gruyère cheese, grated (or a mix of Gruyère and Swiss cheese)
Fresh parsley, chopped (optional, for garnish)
Directions:
I. In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for about 30-40 minutes, until the onions are deeply caramelized and golden brown.
II. Add the minced garlic and cook for another minute. If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
III. Stir in the beef broth, Worcestershire sauce, bay leaf, and thyme. Bring the soup to a simmer, then reduce the heat to low and let it cook for another 20-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Remove the bay leaf before serving.
IV. While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast them in the oven until golden brown, about 5-7 minutes. Remove from the oven and set aside.
V. Preheat your broiler. Ladle the soup into oven-safe bowls and top each with a toasted baguette slice. Generously sprinkle the grated Gruyère cheese over the top of each bowl.
VI. Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Carefully remove from the oven.
VII. Garnish with fresh parsley if desired, and serve the soup hot. Enjoy this comforting and savory dish!
Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Kcal: 350 kcal per serving
Servings: 4
