Ingredients
Scale
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 8 cups beef broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 tablespoon soy sauce
- 8 slices crusty bread
- 2 cups shredded Gruyère cheese
Instructions
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the onions and sauté until they become caramelized and golden brown, about 30-40 minutes.
- Stir in the garlic and sugar, cooking for an additional 2 minutes.
- Pour in the wine and scrape the bottom of the pot to release any browned bits.
- Add the broth, thyme, bay leaf, and soy sauce. Bring to a simmer and cook for about 30 minutes.
- Remove the bay leaf and season with salt and pepper to taste.
- Pour the soup into oven-safe bowls, top each with a slice of bread and a generous amount of cheese.
- Place the bowls under the broiler until the cheese is bubbly and golden brown.
- Serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Allow the soup to simmer longer for deeper flavor.
- Experiment with different types of cheese for a unique taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Traditional
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg