Yummy Onion Soup
Warm your soul with this irresistible Yummy Onion Soup, a comforting and flavorful twist on the classic French onion soup. Featuring deeply caramelized yellow onions, rich beef stock, and a splash of dry white wine, this soup achieves a robust depth of flavor with a touch of elegance. Fresh thyme and a bay leaf infuse each spoonful with savory aromatics, while a toasty baguette slice crowned with bubbling, golden Gruyère cheese adds a crispy, cheesy finish. With just 15 minutes of prep time and a slow-cooked simmer that melds all the ingredients into perfection, this savory soup is ideal for chilly nights or impressing guests with a refined, home-cooked appetizer. Perfectly portioned for six servings, it’s a warm, hearty delight that you’ll return to again and again.
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Recipe Information
Ingredients
- 6 large yellow onions
- 4 tablespoons butter
- 2 tablespoons olive oil
- 6 cups beef stock
- 3 cups dry white wine
- 2 tablespoons all-purpose flour
- 2 cloves garlic
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 loaf baguette
- 2 cups Gruyère cheese
Instructions
Peel and thinly slice the yellow onions into half-moons.
In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the onions to the pot and cook for 15 minutes, stirring occasionally, until softened.
Reduce the heat to medium-low, add a pinch of salt, and continue cooking the onions for an additional 35-40 minutes, stirring every few minutes, until they are deeply golden brown and caramelized.
Mince the garlic and add it to the pot. Cook for 1 minute until fragrant.
Sprinkle the caramelized onions with the flour, stir, and cook for 2 more minutes to create a thickened base.
Deglaze the pot by adding the dry white wine and scraping the bottom of the pot to release any browned bits.
Add the beef stock, thyme sprigs, bay leaf, salt, and black pepper to the pot. Stir well and bring to a gentle simmer.
Simmer the soup uncovered for 20-25 minutes, allowing the flavors to meld. Remove the thyme sprigs and bay leaf before serving.
While the soup simmers, preheat your oven's broiler on high. Slice the baguette into thick rounds and place them on a baking sheet.
Toast the baguette slices under the broiler for 1-2 minutes on each side until golden brown.
Ladle the soup into oven-safe bowls, leaving some space at the top for toppings.
Top each bowl with a toasted baguette slice and a generous handful of shredded Gruyère cheese.
Place the bowls on a baking sheet and broil for 2-4 minutes, until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven and serve the soup hot.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 516 mg | 40% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 530 mg | 11% | |
*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.
