Ingredients
Scale
Caramelized Onions & Rich Broth
- 4 lbs (1.8kg) yellow and sweet Vidalia onions (about 5 large onions), thinly sliced
- 3 Tablespoons (43g) unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 2 Tablespoons all-purpose flour
- 1/2 cup (120ml) dry sherry, dry white wine, or cognac
- 8 cups (2 liters) rich beef bone broth or dark beef stock
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 1 Tablespoon Worcestershire sauce
Gruyère Baguette Topping
- 1 French baguette, sliced into 1-inch thick rounds (12 slices)
- 2 Tablespoons olive oil
- 2 cups (200g) shredded Gruyère or Swiss cheese (or combination with Comté)
- 1/4 cup (25g) grated Parmesan cheese
Instructions
- Toast Baguette Slices: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8 to 10 minutes until dried and crisp. Set aside.
- Caramelize Onions: In a large heavy Dutch oven, melt butter and 1 Tablespoon olive oil over medium heat. Add all sliced onions, salt, and pepper. Cook uncovered, stirring every 5 minutes, for 45 to 50 minutes until the onions reduce down into a rich, deep mahogany-brown caramelized jam.
- Roux & Deglaze: Sprinkle flour over the caramelized onions and stir for 1 minute. Pour in dry sherry, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot. Cook for 2 minutes until liquid is mostly absorbed.
- Simmer Broth: Pour in beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes. Discard thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper.
- Broil with Cheese: Position oven rack 6 inches below the broiler and turn broiler to HIGH. Place 6 oven-safe soup crocks on a rimmed baking sheet. Ladle hot soup into crocks. Float 1 or 2 toasted baguette slices on top of each crock and cover generously with shredded Gruyère and Parmesan. Broil for 3 to 4 minutes until cheese is melted, bubbling, and golden-brown. Serve immediately.
Notes
- Make-Ahead & Freezing: The soup broth with caramelized onions can be made up to 4 days ahead or frozen for up to 3 months. Reheat on the stove before ladling into crocks and broiling.
- Wine Substitute: If cooking without alcohol, deglaze with extra beef broth plus 1 Tablespoon red wine vinegar.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop & Broil
- Cuisine: French
Nutrition
- Serving Size: 1 soup crock with baguette and cheese
- Calories: 440 kcal
- Sugar: 11g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg