Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 4 large yellow onions, thinly sliced Best for sweetness and caramelization.
- 2 tablespoons unsalted butter For sautéing onions.
- 1 tablespoon olive oil For sautéing onions.
- 1 teaspoon sugar Optional, for caramelization.
- 4 cups beef broth Or vegetable broth for a vegetarian version.
- ½ cup dry white wine To deglaze and add flavor.
- to taste Salt and pepper For seasoning.
- 4 slices crusty bread For topping the soup.
- 1 cup shredded Gruyère cheese Provides rich flavor and melts well.
Instructions
Preparation
- In a heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the sliced onions and a pinch of salt.
- Cook the onions, stirring frequently, for about 20-30 minutes until they are golden brown and caramelized. Optionally add sugar for additional caramelization.
Cooking
- Add the white wine to the pot, scraping up any brown bits stuck to the bottom. Let it simmer for an additional 5 minutes.
- Pour in the broth, bring everything to a simmer, and season with salt and pepper to taste. Simmer for another 10-15 minutes for flavors to meld.
- Preheat your broiler. Ladle the soup into oven-safe bowls. Top each bowl with a slice of bread and a generous sprinkle of Gruyère cheese.
- Broil the bowls until the cheese is bubbly and golden brown, about 2-3 minutes. Watch them closely to prevent burning.
- Serve hot, optionally sprinkled with fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding some water if too thick. Cheese and bread toppings should be stored separately.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Sodium: 900mg | Fiber: 2g | Sugar: 6g
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