French Onion Soup with Gruyère Cheese
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Why I Love This Recipe
good
Ingredients You'll Need
8 large yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon all-purpose flour
8 cups beef broth
1 cup dry white wine
1 bay leaf
6-8 sprigs fresh thyme
1 baguette, sliced into 1/2-inch thick rounds
2 cups grated Gruyère cheese, divided
Directions
Melt butter with olive oil in a large saucepan over low heat.
Add the onions and sugar, cooking covered for 10 minutes.
Uncover, increase heat to medium, and cook onions, stirring occasionally, until golden brown and caramelized, about 25-30 minutes.
Sprinkle the salt and all-purpose flour over the onions, stir well, and cook for an additional 2 minutes.
Add the beef broth, white wine, bay leaf, and the thyme sprigs, bringing the mixture to a simmer.
Cover partially, simmer over low heat for 30 minutes, and adjust seasoning if necessary.
While the soup simmers, preheat the oven to 350°F (175°C).
Toast the baguette slices on a baking sheet until lightly golden and set aside.
Ladle the soup into oven-safe bowls, place one or two baguette slices on top of each bowl, sprinkle generously with Gruyère cheese.
Set the bowls on a baking sheet and place in the oven, baking until the cheese is melted and bubbly, about 10 minutes.
Serve the soup hot immediately after baking.
Pairs Well With
salad
Questions, Comments & Reviews
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