French Onion Soup with Gruyere Croutons
French Onion Soup with Gruyere Croutons
Ingredients
For the Soup
- 4 pounds yellow onions, peeled and thinly sliced
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or dry sherry
- 8 cups beef broth, low sodium
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped, or 2 sprigs
- 2 bay leaves
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Gruyere Croutons
- 1 baguette, about 12 inches long, cut into 1-inch thick slices
- 1 1/2 cups Gruyere cheese, grated
- 1 tablespoon olive oil, for brushing
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter and olive oil over medium heat. Add the thinly sliced yellow onions and stir to coat.
⏱️ 2 min
- 2
Reduce the heat to medium-low. Cook the onions, stirring occasionally, for 45 to 60 minutes, or until they are deeply caramelized to a rich golden-brown color. This step is crucial for flavor development, so do not rush it.
⏱️ 55 min
- 3
Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Cook until the wine has almost completely evaporated, about 5 minutes.
⏱️ 5 min
- 5
Stir in the beef broth, Worcestershire sauce, chopped fresh thyme, and bay leaves. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 35 min
- 6
While the soup simmers, preheat your oven broiler. Arrange the baguette slices on a baking sheet. Brush lightly with olive oil.
⏱️ 5 min•🌡️ 400
- 7
Broil the baguette slices for 2-3 minutes per side, or until lightly golden and toasted. Watch carefully to prevent burning.
⏱️ 5 min•🌡️ 400
- 8
Remove the bay leaves from the soup. Ladle the hot soup into individual oven-safe soup bowls. Float 2-3 toasted baguette slices on top of each bowl.
⏱️ 5 min
- 9
Generously sprinkle the grated Gruyere cheese over the baguette slices, ensuring they are well covered.
⏱️ 2 min
- 10
Place the soup bowls on a baking sheet (to catch any spills) and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Serve immediately and carefully, as the bowls will be very hot.
⏱️ 5 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
French Onion Soup with Gruyere Croutons
Ingredients
For the Soup
- 4 pounds yellow onions, peeled and thinly sliced
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or dry sherry
- 8 cups beef broth, low sodium
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped, or 2 sprigs
- 2 bay leaves
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Gruyere Croutons
- 1 baguette, about 12 inches long, cut into 1-inch thick slices
- 1 1/2 cups Gruyere cheese, grated
- 1 tablespoon olive oil, for brushing
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter and olive oil over medium heat. Add the thinly sliced yellow onions and stir to coat.
⏱️ 2 min - 2
Reduce the heat to medium-low. Cook the onions, stirring occasionally, for 45 to 60 minutes, or until they are deeply caramelized to a rich golden-brown color. This step is crucial for flavor development, so do not rush it.
⏱️ 55 min - 3
Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Cook until the wine has almost completely evaporated, about 5 minutes.
⏱️ 5 min - 5
Stir in the beef broth, Worcestershire sauce, chopped fresh thyme, and bay leaves. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 35 min - 6
While the soup simmers, preheat your oven broiler. Arrange the baguette slices on a baking sheet. Brush lightly with olive oil.
⏱️ 5 min•🌡️ 400 - 7
Broil the baguette slices for 2-3 minutes per side, or until lightly golden and toasted. Watch carefully to prevent burning.
⏱️ 5 min•🌡️ 400 - 8
Remove the bay leaves from the soup. Ladle the hot soup into individual oven-safe soup bowls. Float 2-3 toasted baguette slices on top of each bowl.
⏱️ 5 min - 9
Generously sprinkle the grated Gruyere cheese over the baguette slices, ensuring they are well covered.
⏱️ 2 min - 10
Place the soup bowls on a baking sheet (to catch any spills) and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Serve immediately and carefully, as the bowls will be very hot.
⏱️ 5 min•🌡️ 400