Ingredients
Scale
- 4 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup Gruyère cheese, grated
- 4 slices of crusty bread
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 20-25 minutes.
- Add the vegetable broth and thyme to the pot. Season with salt and pepper, then bring to a simmer.
- While the soup simmers, preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet and top each with grated Gruyère cheese.
- Bake the bread in the oven for about 10 minutes, or until the cheese is bubbly and golden.
- Serve the soup hot, topped with the Gruyère toast.
Notes
- For a richer flavor, use a mix of different types of onions.
- Feel free to add herbs like rosemary or bay leaves for additional depth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg