Ingredients
Scale
- 4 medium yellow onions, sliced
- 4 tbsp unsalted butter
- 4 cups beef broth
- 1/2 cup dry white wine
- 1 baguette, sliced into rounds
- 1 1/2 cups Gruyère cheese, shredded
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and sprinkle with sugar. Cook for about 30 minutes until golden brown and caramelized.
- Pour in white wine, scraping any bits from the bottom of the pot. Simmer until most liquid evaporates.
- Add beef broth and thyme; bring to a gentle simmer for 15–20 minutes.
- While simmering, toast baguette slices under the broiler until golden brown.
- Ladle soup into oven-safe bowls, top with toasted baguette and shredded Gruyère cheese. Broil until bubbly and golden.
- Carefully serve hot, garnished with thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer/Main
- Method: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg