Description
A cozy, classic French bistro dish made with deeply caramelized onions, rich broth, and golden, gooey cheese toast. Perfect for chilly nights or elegant dinners.
Ingredients
For the Soup:
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4 large yellow onions, thinly sliced
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3 tbsp butter
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1 tbsp olive oil
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1 tsp sugar
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2 garlic cloves, minced
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1/2 cup dry white wine (or red wine)
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6 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp fresh thyme (or 1/2 tsp dried)
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Salt and black pepper, to taste
For the Cheese Toast:
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6 slices of French baguette
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1½ cups shredded Gruyère cheese (or Swiss cheese)
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Optional: fresh parsley for garnish
Instructions
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Caramelize the Onions:
In a large pot, melt butter with olive oil over medium heat. Add sliced onions and sugar. Cook for 25–30 minutes, stirring occasionally, until golden and soft. -
Deglaze & Simmer:
Stir in garlic and cook 1 minute. Add wine to deglaze the pan, scraping any browned bits. Simmer until the wine reduces slightly, about 2–3 minutes. -
Add Broth & Seasonings:
Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer uncovered for 20–25 minutes to deepen flavor. -
Prepare Cheese Toast:
Toast baguette slices under the broiler. Top with shredded cheese and broil again until melted and bubbly. -
Assemble & Serve:
Ladle hot soup into oven-safe bowls. Place cheese toast on top of each bowl. Optionally, broil the entire bowl for 1–2 minutes for extra melt.
Notes
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Add a splash of balsamic vinegar or sherry for more depth
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Swap Gruyère with mozzarella, provolone, or even cheddar
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Use vegetable broth for a vegetarian version
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Store soup (without toast) in fridge up to 4 days or freeze up to 2 months