🧅 Ingredients (Serves 4)
4 large yellow onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
1 tsp sugar (optional, helps caramelize)
2 cloves garlic, minced
1 liter beef broth (or vegetable broth)
½ cup dry white wine (optional, but recommended)
1 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper to taste
1 baguette, sliced
1–1½ cups grated Gruyère cheese (or mozzarella + parmesan mix)
👨🍳 Instructions
- Caramelize the onions (the key step!)
Heat butter and olive oil in a large pot over medium heat.
Add sliced onions and cook slowly, stirring often.
After 10 minutes, add sugar (optional).
Continue cooking for 30–40 minutes until onions turn deep golden brown and sweet. - Add flavor
Stir in garlic and cook for 1 minute.
Pour in wine (if using) and let it simmer for 2–3 minutes to reduce. - Build the soup
Add broth and thyme.
Season with salt and pepper.
Simmer gently for 20–30 minutes. - Prepare the cheesy topping
Toast baguette slices until crisp.
Place soup into oven-safe bowls, top with toast, then lots of cheese. - Broil
Put bowls under the broiler for 2–5 minutes until cheese is melted, bubbly, and golden.
🔥 Tips for best flavor
Take your time with the onions — that’s where the magic happens.
Gruyère is traditional, but any good melting cheese works.
Add a splash of balsamic vinegar at the end for extra depth (optional).