Ingredients
Scale
- 4 large onions, thinly sliced
- 2 tablespoons butter (28 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon sugar
- 4 cups beef broth (950 ml)
- 1/2 cup dry white wine (120 ml)
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 4 slices of French bread
- 1 1/2 cups grated Gruyère cheese (150 g)
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onions and sugar, cook until caramelized, about 15 minutes.
- Stir in the beef broth, white wine, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook for an additional 5 minutes.
- Preheat the oven to 350°F (175°C). Place French bread slices on a baking sheet, top with cheese, and toast until melted.
- Remove the bay leaf from the soup, ladle it into bowls, and top with the cheesy bread. Serve hot.
Notes
- For extra flavor, use homemade broth if possible.
- Feel free to add a splash of sherry or brandy for depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: French
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: french onion soup, classic soup recipe, homemade soup