Ingredients
Scale
- 4 large onions, thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cups beef broth
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 tsp thyme leaves
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups grated Gruyere cheese
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add sliced onions and cook slowly, stirring often, until caramelized, about 30 minutes.
- Add minced garlic and thyme; cook for another minute.
- Pour in white wine and cook until reduced by half.
- Add beef broth, salt, and pepper; bring to a simmer and cook for 20 minutes.
- Preheat oven to 400°F (200°C). Ladle soup into oven-safe bowls, place toasted bread slices on top, and sprinkle generously with cheese.
- Bake until cheese is bubbly and golden, about 10 minutes.
Notes
- Use high-quality beef broth for better flavor.
- Caramelize onions slowly for maximum sweetness.
- Serve with extra bread and cheese for leftovers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Simmering, Baking
- Cuisine: French
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
