Imagine a steaming bowl of rich, golden-brown caramelized onion soup topped with a perfectly melted layer of bubbling Gruyère cheese - a classic French comfort dish that will transport you straight to a cozy Parisian bistro. This isn't just a soup; it's a luxurious experience that transforms humble ingredients into a gourmet masterpiece that will impress even the most discerning food lovers. Get ready to elevate your cooking skills and tantalize your taste buds with this legendary French recipe that has been warming hearts for generations.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1 cup white wine
- 2 tbsp butter
- 1 tbsp olive oil
- 1 baguette, sliced
- 200g Gruyère cheese, grated
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Prepare the onions by peeling and thinly slicing them into uniform, translucent rings. Aim for consistent thickness to ensure even caramelization.
- Heat butter and olive oil together in a large, heavy-bottomed pot over medium-low heat. The combination of fats will prevent burning and add rich flavor.
- Add sliced onions to the pot, stirring to coat evenly with the butter and oil mixture. Sprinkle with a pinch of salt to help draw out moisture.
- Caramelize the onions slowly, stirring occasionally, for approximately 25-30 minutes. The onions should turn a deep golden brown and develop a rich, sweet flavor. Patience is key during this process.
- Deglaze the pot by adding white wine, scraping the bottom to release any browned bits. Allow the wine to reduce by half, concentrating its flavor.
- Pour in beef broth, season with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for an additional 10 minutes.
- Preheat your oven's broiler. Slice the baguette into thick rounds that will fit over your soup bowls.
- Ladle the hot soup into oven-safe ceramic bowls. Float baguette slices on top of each serving.
- Generously sprinkle grated Gruyère cheese over the bread, ensuring complete coverage.
- Place the bowls under the broiler for 3-4 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown.
- Remove from broiler and let rest for 2-3 minutes. Garnish with fresh thyme leaves before serving.
- Serve immediately, warning guests that the bowls and soup will be extremely hot.
Tips
- Patience is crucial when caramelizing onions - low and slow is the secret to developing deep, sweet flavor.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Choose a good quality beef broth, as it significantly impacts the soup's overall taste.
- Select a crusty baguette that can hold up to the liquid without becoming soggy.
- Gruyère cheese is traditional, but you can substitute with Emmental or a mix of cheeses.
- Make sure your oven-safe bowls can withstand high broiler temperatures.
- Let the soup rest briefly after broiling to allow flavors to meld and prevent burning your mouth.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
