Ingredients
Scale
- 4 medium yellow onions, thinly sliced
- 4 tablespoons butter
- 6 cups low-sodium beef broth
- 1 cup white wine
- 1 baguette, sliced into 1-inch pieces
- 2 cups shredded Gruyère cheese
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add sliced onions and cook, stirring frequently until golden brown (about 30 minutes).
- Pour in white wine; let it simmer until reduced by half.
- Add sugar, thyme, bay leaf, salt, and pepper.
- Stir in beef broth and bring to a gentle boil. Reduce heat; simmer for 15-20 minutes.
- Preheat oven broiler. Toast baguette slices on both sides until golden.
- Ladle soup into oven-safe bowls; top with toasted baguette and Gruyère cheese.
- Broil until cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering/Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 440
- Sugar: 6g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg