Hearty Onion Soup
Indulge in the rich, comforting flavors of this Hearty Onion Soup, a timeless classic that's perfect for chilly evenings. Featuring deeply caramelized yellow onions, a splash of dry white wine, and aromatic herbs like thyme and bay leaf, this recipe offers layers of savory complexity in every spoonful. The soup is simmered to perfection in a flavorful broth, then crowned with a slice of toasted baguette and a generous layer of melted, golden Gruyere cheese for the ultimate finishing touch. Ideal for dinner parties or cozy nights at home, this French-inspired dish is both elegant and heartwarming. Ready in just over an hour, it’s an irresistible combination of rustic simplicity and gourmet flair. Perfect for fans of comfort food and easy French recipes!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large yellow onions
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup dry white wine
- 6 cups beef or vegetable broth
- 1 piece bay leaf
- 3 pieces fresh thyme sprigs
- 1 loaf baguette
- 2 cups grated Gruyere cheese
- 0.25 teaspoons black pepper
Instructions
Peel the onions and slice them thinly into half-moons.
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the sliced onions, sugar, and salt to the pot. Stir well to coat the onions in the butter and oil.
Cook the onions for 35-40 minutes, stirring frequently, until they are deeply caramelized and golden brown. Adjust the heat as necessary to prevent burning.
Once the onions are caramelized, deglaze the pot with the white wine. Scrape the bottom of the pot with a wooden spoon to loosen any stuck-on bits of caramelized onion.
Add the broth to the pot, followed by the bay leaf and thyme sprigs. Stir to combine.
Bring the soup to a simmer over medium-high heat. Lower the heat to medium-low and let it simmer gently for 20-25 minutes to meld the flavors. Remove and discard the bay leaf and thyme sprigs.
While the soup is simmering, preheat your oven broiler. Slice the baguette into 1-inch thick rounds and arrange them on a baking sheet.
Toast the baguette slices under the broiler for 1-2 minutes per side, until golden brown. Keep an eye on them to avoid burning.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl.
Sprinkle a generous amount of grated Gruyere cheese over the baguette slices and soup.
Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven and let cool slightly before serving. Garnish with a pinch of black pepper, if desired.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 706 mg | 15% | |
*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.
