Description
Classic French onion soup meets casserole comfort in this hearty dish. Caramelized onions, crusty bread, and melted Gruyère cheese create a delightful marriage of flavors you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 8 cups beef broth
- 4 large yellow onions, thinly sliced
- 2 cups grated Gruyère cheese
- 1 French baguette, sliced
Fat and Oil:
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
Herbs and Seasonings:
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup dry white wine
Instructions
- Initiate the caramelization process by melting unsalted butter and olive oil in a large pot over medium heat. Carefully layer thinly sliced onions, stirring consistently to achieve a rich, deep golden-brown color, which typically requires approximately 40-45 minutes of patient cooking.
- Deglaze the pot by pouring dry white wine, meticulously scraping the bottom to incorporate all caramelized flavor fragments. Introduce beef broth, fresh thyme sprigs, and bay leaves into the mixture, bringing the liquid to a vigorous boil before reducing to a gentle simmer for 20-25 minutes.
- While the soup develops its robust flavor profile, preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, toasting them until they transform into crisp, golden-brown crostini, requiring approximately 5-7 minutes of careful monitoring.
- Extract the thyme sprigs and bay leaves from the simmered soup. Distribute the aromatic liquid into heat-resistant serving bowls, positioning a toasted baguette slice atop each portion.
- Generously blanket each bowl with grated Gruyère cheese, ensuring comprehensive coverage. Transfer the prepared bowls onto a baking sheet and position under the broiler.
- Broil the soup for 3-5 minutes, watching intently as the cheese melts and develops a lustrous, golden-brown crust. Remove immediately and serve piping hot, allowing the rich, complex flavors to be fully appreciated.
Notes
- Caramelizing onions takes patience and low, steady heat to develop deep, rich flavor without burning.
- White wine adds complexity and helps deglaze the pot, capturing all the delicious browned bits from the bottom.
- Toasting baguette slices before adding to soup ensures a crispy texture that won’t get soggy quickly.
- Use oven-safe bowls to allow for final broiling step, creating a beautiful golden-brown cheese crust.
- Fresh thyme and bay leaves infuse the broth with aromatic herbaceous notes that elevate the entire dish.
- Gruyère cheese melts perfectly and provides a nutty, rich flavor that complements the sweet caramelized onions.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Dinner
- Method: Simmering, Broiling
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 355 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg