Description
What You’ll Need: Ingredients. Humble pantry staples—slowly caramelized onions, good beef broth, and a melty cap of Gruyère—transform into a truly extraordinary, bistro-worthy soup.
Ingredients
Units
Scale
Soup Base
- 5 Tbsp olive oil, divided
- 1 Tbsp unsalted butter
- 8 cups yellow onions, thinly sliced (about 3 pounds)
- 3 cloves fresh garlic, minced
- 1/2 cup port wine or dry sherry (for deglazing)
- 2 cartons (32 oz each) high-quality beef broth
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
Croutons & Topping
- 24 slices French bread baguette (1/2-inch thick)
- 2 cloves large fresh garlic, halved (for rubbing toasts)
- 3/4 cup shredded Gruyère or Swiss cheese
Instructions
- Slowly caramelize the onions: In a large Dutch oven, heat 2 Tbsp olive oil with the butter over medium heat. Add onions; cook, stirring often, 10–13 minutes until softened. Reduce heat to medium-low and cook, stirring occasionally, 30–40 minutes until deep golden brown. Stir in minced garlic; cook 2 minutes.
- Deglaze and build the broth: Pour in port or sherry; bring to a boil and scrape up browned bits. Reduce by half. Add beef broth, pepper, and salt; return to a boil.
- Simmer to deepen flavor: Reduce heat to low, cover, and simmer at least 1 hour for a rich, cohesive broth.
- Make garlic croutons: Heat oven to 400°F (200°C). Arrange baguette slices on a baking sheet; brush both sides with remaining 3 Tbsp olive oil. Bake 3–5 minutes per side until golden. Rub warm toasts with halved garlic cloves.
- Assemble & broil: Ladle hot soup into broiler-safe bowls. Float two garlic toasts atop each. Sprinkle generously with shredded Gruyère or Swiss. Set bowls on a baking sheet and broil about 4 inches from heat until cheese is melted, bubbly, and browned. Serve immediately.
Notes
Caramelization is everything: Take your time with the onions; deeply golden is the goal. Use broiler-safe bowls and place on a baking sheet for easy handling under the broiler.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Cuisine: French
Nutrition
- Calories: 285
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 10
