"A classic French soup made simple, with caramelized onions, rich beef broth, and melty cheese-topped baguette slices. Perfect for cozy dinners or a comforting starter."
Ingredients
For the Soup:
4 large onions, thinly sliced (yellow or sweet onions work best)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon sugar(optional, for faster caramelization)
1/4 cup dry white wine(optional)
6 cups beef broth(low sodium preferred)
1 teaspoon dried thyme(or 2 sprigs fresh thyme)
1 bay leaf
Salt and black pepper, to taste
For the Topping:
1 baguette, sliced into 1/2-inch rounds
1 cup grated Gruyère cheese(or Swiss/Provolone as alternatives)
Butter, for toasting baguette slices
Instructions
Step 1: Caramelize the Onions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions and stir to coat.
Sprinkle with a pinch of salt and the sugar (if using).
Cook, stirring occasionally, for 25–30 minutes, or until the onions are deeply golden and caramelized. Reduce heat if they begin to stick or brown too quickly.
