120 minutes
A rich and comforting soup made with deeply caramelized onions, topped with crispy garlic toast and melted Gruyère cheese.
Unsalted Butter, melted
tablespoons
Yellow Onions, sliced 1/8 inch thick
0 lb
to taste
Black Pepper, freshly ground
to taste
cups
Chicken Stock, low-sodium
quarts
Thyme, sprigs
each
Bay Leaf
each
Asian Fish Sauce, optional
teaspoons
teaspoons
Rustic Bread, toasted until crisp
each
Garlic Clove, medium, cut
each
Gruyère Cheese, grated
0 lb
Chives, freshly minced
to taste
1. Melt Butter and Cook Onions
In a large stainless steel saucepan, melt 6 tablespoons of unsalted butter over medium heat. Add 3 pounds of thinly sliced onions and cook, stirring occasionally, until they soften, about 8 minutes. Reduce the heat to medium-low and continue to cook the onions for 1 to 2 hours, stirring frequently. The onions should slowly caramelize to a rich golden-brown color, which intensifies their sweetness and depth of flavor. Patience is key here; rushing this step will prevent the onions from developing their full richness.
2. Deglaze with Sherry
Once the onions are deeply caramelized, add 1/2 cup of dry sherry to the pot. Increase the heat to medium-high and simmer for about 3 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are full of flavor and will add complexity to your soup.
3. Simmer the Soup
Pour in 2 quarts of chicken stock and add 2 sprigs of thyme and 1 bay leaf. Bring the soup to a simmer. Allow it to cook gently for about 20 minutes, letting the flavors meld together. Remove the thyme sprigs and bay leaf before proceeding to the next step.
4. Season the Soup
Stir in 1 teaspoon of fish sauce (if using) and 1 teaspoon of cider vinegar. Season with kosher salt and freshly ground black pepper to taste. The fish sauce, though optional, can add a subtle depth of umami, while the vinegar helps to balance the sweetness of the onions.
5. Prepare the Toasts
Preheat your broiler on high. Lightly butter 8 slices of toasted rustic bread and rub each slice with a cut clove of garlic for a hint of flavor. Place the toasts on a rimmed baking sheet.
6. Assemble and Broil
Ladle the hot soup into ovenproof serving bowls. Place a slice of the prepared toast on top of each bowl of soup. Generously cover the toasts with grated Gruyère cheese. Place the bowls on the rimmed baking sheet and broil until the cheese is melted and bubbly, which should take just a few minutes. Keep an eye on them to prevent burning.
7. Garnish and Serve
Remove the soup from the broiler and sprinkle freshly minced chives over each bowl. Serve immediately, savoring the rich, comforting flavors of the caramelized onions and melted Gruyère. Enjoy!
Cook the onions slowly over medium-low heat. This could take upwards of 40 minutes or more. Resist the urge to rush this step; the deep, sweet, and savory flavors developed here are the foundation of your soup. Stir occasionally to prevent burning and promote even browning.
Use authentic, high-quality Gruyère cheese for the best melt and flavor. Consider adding a layer both at the bottom of the bowl and on top for that gooey, cheesy pull.
Choose a variety of onions for a more complex flavor profile. Combining yellow, red, and sweet onions can add depth. Slice your onions consistently to ensure even caramelization. Thinner slices will caramelize more quickly, while thicker slices will take longer and have a more robust texture.
Balance the sweetness of the onions with proper seasoning. Taste and adjust with salt, pepper, and a splash of sherry vinegar or lemon juice to brighten the soup.
A rich, homemade stock will set your soup apart. If using store-bought, opt for a high-quality brand with low sodium so you can control the seasoning. Beef stock is traditionally preferred for its robust flavor.
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