Description
This isn’t just soup—it’s a ritual of comfort. Golden, slow-caramelized onions swim in a deeply savory broth, crowned with a blanket of Gruyère that bubbles and bronzes to perfection. Every spoonful is rich, sweet, toasty, and cheesy—turning humble ingredients into a dish that feels both rustic and elegant. Perfect for a chilly night, a dinner party, or anytime you crave soul-soothing comfort.
Ingredients
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4 tbsp butter (unsalted preferred)
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4 large yellow onions, thinly sliced
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2 garlic cloves, minced
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1 tsp sugar
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½ cup dry white wine (or sherry vinegar/more broth)
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6 cups beef broth (or mushroom/vegetable for vegetarian)
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2 tsp Worcestershire sauce (optional)
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½ tsp dried thyme
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Salt & pepper to taste
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1 baguette, sliced & toasted
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1 ½ cups shredded Gruyère cheese (Swiss as backup)
Instructions
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Caramelize Onions – Melt butter in a pot, add onions + sugar. Cook slowly over medium-low heat 30–40 min, stirring occasionally, until deep brown and jammy.
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Build Flavor – Stir in garlic for 1 min. Deglaze with wine, scraping up browned bits. Simmer 2–3 min.
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Simmer Broth – Add broth, Worcestershire, thyme, salt & pepper. Simmer gently 20 min. Taste and adjust seasoning.
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Cheese Blanket – Preheat broiler. Ladle soup into oven-safe bowls. Top with toasted baguette slices and a generous layer of Gruyère.
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Broil – Place bowls on a tray, broil 2–4 min until cheese is melted, bubbly, and golden. Serve immediately (bowls will be hot!).
Notes
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Add a bay leaf while simmering for extra depth.
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Swap wine for dark beer or brandy for a richer twist.
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Try a cheese mix: Gruyère + white cheddar or Comté.
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No oven-safe bowls? Melt cheese directly on the toast, then float on the soup.
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Make ahead: The soup (without bread/cheese) keeps 3 days in the fridge—just reheat and finish under the broiler before serving.
- Prep Time: 15 min
- Cook Time: 1 hr
Nutrition
- Calories: 350cal Per Serving
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g