Description
Deeply caramelized onions, rich beef broth, and golden Gruyère toaststhis is French onion soup done right.
Ingredients
Scale
- 500g onions, thinly sliced
- 2 cloves garlic, minced
- 55g unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar
- 2L quality beef stock
- 120ml dry white wine
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt + pepper
- 1 baguette, sliced + toasted
- 170g Gruyère, grated
- Fresh parsley (optional)
Instructions
- Heat butter + olive oil in a large pot. Add onions. Cook on medium-low for 3040 minutes, stirring often, until deeply caramelized.
- Add garlic. Stir for 2 minutes. Add sugar 10 minutes in to help browning.
- Deglaze with wine, scraping the bottom. Add stock, bay, thyme, salt, and pepper.
- Simmer uncovered 30 minutes. Taste and adjust seasoning.
- Toast baguette slices. Top with Gruyère. Broil until golden.
- Serve soup in bowls. Float a cheesy crouton on top. Garnish with parsley.
Nutrition
- Calories: 376 cal