Ingredients
• 4 tbsp (½ stick) unsalted butter or olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp sugar (to aid caramelization)
• 2 cloves garlic, minced
• 6 cups low-sodium beef broth (or veggie broth for vegetarian)
• ½ cup dry white wine or dry sherry (optional, but recommended)
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 bay leaf
• Salt & black pepper to taste
• 4 slices French or sourdough bread, toasted
• 1 ½ cups grated Gruyère or Swiss cheese (plus extra for topping)
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, melt butter over medium-low heat. Add onions and sugar. Cook 45–60 minutes, stirring occasionally, until deep golden brown and caramelized (don’t rush this step—it’s key!).
- Stir in garlic and cook 1 minute more.
- Pour in wine (if using) and simmer 2–3 minutes to deglaze the pan.
- Add beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook 15–20 minutes to blend flavors. Remove bay leaf.
- Preheat broiler.
- Ladle soup into oven-safe bowls. Top each with a slice of toasted bread. Sprinkle generously with Gruyère.
- Place bowls on a baking sheet and broil 2–3 minutes, until cheese is bubbly and golden (watch closely!).
- Serve immediately—careful, it’s hot and cheesy! Garnish with fresh parsley.
✨ Perfect for:
• Cold winter nights
• Impressing dinner guests
• Pairing with a crisp green salad or crusty baguette
💡 Make ahead: Caramelized onion base can be made 2 days in advance. Reheat and add broth when ready.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 1 hr 15 mins , Total Time : 1 hr 35 mins , Servings : 4 , Calories : 320 per serving , Net Carbs: 24g , Fats: 18g , Protein: 14g