If you’re looking for a cozy dish that warms the soul and fills your kitchen with mouthwatering aromas, then you’ve come to the right place!
This recipe is not only simple to whip up, but it also brings a taste of classic bistro charm right to your dining table.
This soup is bound to impress your family and friends without any fuss.
INGREDIENTS:
2 Tbsp olive oil plus more to brush toasts
2 Tbsp unsalted butter
3 lbs 6 large yellow onions
1/2 tsp granulated sugar
2 garlic cloves minced
1/2 cup dry sherry wine ur use dry vermouth or dry white wine
8 cups beef stock or broth
1 bay leaf
3 sprigs fresh thyme plus more to garnish (or 1/4 tsp dried thyme)
1 1/2 tsp salt or to taste, divided
1/2 tsp black pepper or to taste
12 slices baguette
8 oz gruyere cheese 1 1/2 cups shredded, divided
Instructions
- Cut off both ends of the onions and peel away the skin. Remove any brown, shriveled, or dry parts.
- Slice the onions thinly, cutting parallel to the grain for a better texture and presentation.
- In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until the butter is melted.
- Add the sliced onions and sauté uncovered for about 10 minutes, stirring occasionally.
- Sprinkle the onions with granulated sugar to help with caramelization.
- Continue to sauté uncovered for another 30 to 45 minutes, stirring more frequently as they caramelize to avoid burning. The onions should become soft, browned, and sweet.
- When the onions are caramelized, add the minced garlic and sauté for an additional minute until fragrant.
- Pour in the dry sherry, scraping the bottom of the pot to deglaze and incorporate the flavorful bits.
- Cook for about 3 minutes until the sherry has mostly evaporated.
- Add the beef stock to the pot and stir in 1 teaspoon of salt, the bay leaf, and thyme sprigs.
- Bring the mixture to a boil, then partially cover and reduce the heat to a simmer.
- Let it cook for an additional 30 minutes to develop the flavors.
- Slice the baguette into half-inch thick slices. Brush both sides of each slice with olive oil and arrange them on a baking sheet.
- Toast in the preheated oven for about 6 to 8 minutes or until golden brown at the edges.
- After the soup has simmered, taste and adjust the seasoning with additional salt and black pepper as needed. Remove the bay leaf and thyme sprigs.
- Serve the soup in individual bowls.
- Add a generous amount of shredded Gruyere cheese on top of the soup.
- For extra cheesiness, pile more shredded cheese onto the toasted baguette slices and place them on top of the soup.
- If your bowls are broiler-safe, you can broil them for a few minutes until the cheese is melty and golden brown.
- Garnish with fresh thyme or chives if desired.
