Classic Onion Soup With Gruyere
This French onion soup is a comforting and flavorful classic. Caramelized onions are simmered in a rich beef broth, flavored with thyme and port wine, then topped with crunchy bread and melted Gruyere cheese. Perfect for a cozy night in or to impress dinner guests with its delicious aroma and cheesy goodness.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow or Spanish onion, halved and thinly sliced
- 1 large red onion, halved and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup port wine
- 6 cups reduced-sodium beef broth
- 1 (2-inch) piece Parmesan rind
- Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
- 8 slices Gruyere cheese
Instructions
- Preheat oven to 400 degrees F and preheat broiler.
- Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
- Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.
Cook Time
0H34M
Prep Time
PT0H10M
Yield
4 servings
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 627
- Fat Content: 28g
- Saturated Fat Content: 15g
- Carbohydrate Content: 55g
- Fiber Content: 3g
- Sugar Content: 13g
- Protein Content: 35g
- Cholesterol Content: 74mg
- Sodium Content: 1666mg
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