Caramelised Onion Soup
Indulge in the rich, savory warmth of caramelised onion soup—an elevated classic that’s perfect for cozy nights. This French-inspired recipe begins with slowly caramelised yellow onions, a process that transforms their natural sweetness into a deep, golden perfection. Deglazed with a splash of dry white wine and simmered with aromatic thyme and bay leaf in a hearty beef broth, this soup builds layers of flavor with every step. Topped with crispy baguette rounds and a generous blanket of melted Gruyère cheese, it’s finished under the broiler for a lusciously bubbly, golden crust. Ready in just over an hour, this comforting dish is perfect as a starter or a main course for four. Warm, rustic, and irresistibly satisfying, caramelised onion soup is a timeless showcase of simple ingredients done right.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 medium, thinly sliced yellow onions
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 loaf, sliced into rounds baguette
- 1 cup, grated gruyere cheese
- 0.5 teaspoon, freshly ground pepper
Instructions
In a large pot or Dutch oven, melt the butter over medium heat until fully melted.
Add the thinly sliced onions to the pot, followed by the sugar and salt. Stir well to combine.
Cook the onions over low to medium heat, stirring regularly, for 30-40 minutes until they are deeply golden and caramelised. This process requires patience to bring out the natural sweetness of the onions.
Once the onions are caramelised, deglaze the pot by adding the white wine. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes.
Add the beef broth, bay leaf, and thyme to the pot. Bring to a gentle simmer and cook for an additional 20 minutes to let the flavors meld. Season with black pepper to taste.
While the soup is simmering, preheat the oven broiler to high.
Place the baguette slices on a baking sheet and toast them under the broiler until lightly golden on both sides, about 1-2 minutes per side.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each serving. Sprinkle a generous amount of grated Gruyere cheese over the bread.
Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
Carefully remove the hot bowls from the oven, garnish with additional thyme if desired, and serve immediately.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 359 mg | 28% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
