Rich, deeply caramelized onions simmered in a savory broth, topped with toasted bread and bubbly melted cheese.
Prep time: 15 mins | Cook time: 1 hour 15 mins | Servings: 4
Ingredients
Onions: 4 large yellow onions, thinly sliced
Butter & Oil: 3 tbsp unsalted butter, 1 tbsp olive oil
Garlic: 2 cloves, minced
Sugar: ½ tsp (helps with caramelization)
Broth: 4 cups beef broth (or rich vegetable broth)
Herb Bundle: 2 sprigs fresh thyme, 1 bay leaf
Bread: 8 thick slices of baguette
Cheese: 1½ cups Gruyère cheese, freshly grated
Seasoning: Salt and freshly cracked black pepper to taste
Instructions
Caramelize the Onions: Melt butter with olive oil in a large pot over medium-low heat. Add sliced onions and cook for 10 minutes until soft. Stir in sugar and a pinch of salt. Reduce heat to low and cook for 40–50 minutes, stirring occasionally, until onions are deep golden brown and soft.
Add Aromatics: Stir in minced garlic and cook for 1 minute until fragrant.
Simmer the Broth: Pour in beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove bay leaf and thyme sprigs. Season with salt and pepper.
Toast the Bread: Preheat oven to 200°C (400°F). Place baguette slices on a baking sheet and toast for 6–8 minutes until crisp.
Melt and Serve: Ladle soup into oven-safe bowls. Top each with 1–2 slices of toasted baguette and a generous pile of grated Gruyère. Broil under high heat for 3–4 minutes until cheese is melted, bubbly, and golden brown. Serve hot.
