Onion Soup with a Crust Kuoritettu Sipulikeitto
Warm up with the comforting and elegant flavors of Onion Soup with a Crust (Kuoritettu Sipulikeitto), a Finnish-inspired twist on the classic French onion soup. This rich and savory soup is made with perfectly caramelized yellow onions, infused with garlic, fresh thyme, and dry white wine, and simmered in a robust beef stock for layers of deep flavor. Each serving is topped with a crispy baguette slice and a bubbling crust of golden Gruyère cheese, broiled to perfection for a restaurant-quality finish. Perfect as a cozy starter or a satisfying meal on its own, this hearty soup offers a balance of sweet, savory, and umami flavors that will delight your taste buds. With simple ingredients and oven-safe serving bowls, it’s an easy yet impressive dish that’s sure to warm both the body and soul.
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Sugar
- 1 cup Dry white wine
- 6 cups Beef stock
- 1 Bay leaf
- 3 Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 6 slices Baguette, sliced
- 1.5 cups Gruyère cheese, grated
Instructions
Peel and thinly slice the yellow onions into half-moons.
In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat until melted.
Add the sliced onions and cook, stirring occasionally, for about 10 minutes until the onions soften and begin to turn translucent.
Stir in the minced garlic and sugar. Continue to cook, stirring frequently, for 30-40 minutes, until the onions are deeply caramelized and golden brown. Lower the heat if the onions begin to stick or burn.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until the wine has mostly evaporated.
Add the beef stock, bay leaf, thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes. Discard the bay leaf and thyme sprigs before serving.
While the soup is simmering, preheat the oven's broiler. Arrange the baguette slices on a baking sheet and toast in the broiler for 2-3 minutes until golden brown on both sides.
Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl. Sprinkle the grated Gruyère cheese generously over the top.
Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown. Be careful when removing the hot bowls from the oven.
Serve immediately, garnished with additional thyme if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 390 mg | 8% | |
*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.
