80 minutes
A rich and comforting caramelized onion soup topped with French bread and melted Gruyère cheese.
tablespoons
Yellow Onions, peeled and thinly sliced
0 lb
teaspoons
Beef Stock
cups
cups
tablespoons
tablespoons
teaspoons
French Bread, 1/2-inch slices
slices
Gruyère Cheese, grated
cups
1. Soften the Onions
Begin by melting the butter in a heavy Dutch oven over medium heat. Once the butter has melted, add the thinly sliced onions and 0.5 teaspoons of kosher salt. Stir the onions to coat them thoroughly with the butter, then cover the Dutch oven and let the onions soften for about 5 minutes.
2. Caramelize the Onions
After the onions have softened, remove the lid and continue cooking the onions, stirring occasionally. This is the most crucial step as you're aiming to caramelize the onions, which can take between 45 to 60 minutes. Patience is key here; let the onions cook until they turn a deep golden brown. If the onions are browning too quickly, reduce the heat slightly to avoid burning.
3. Warm the Beef Stock
While your onions are caramelizing, warm the beef stock in a separate saucepan over low heat. This ensures that the broth is ready to be added to the soup without cooling down the cooking process.
4. Deglaze and Thicken
Once the onions are beautifully caramelized, add the dry white wine and dry sherry to the pot. Bring the mixture to a boil, which helps to deglaze the pan, lifting all those flavorful browned bits from the bottom. Next, stir in the all-purpose flour and cook for about 1 to 2 minutes to thicken the mixture slightly, creating a smooth base for your soup.
5. Combine Ingredients
Gradually add the warm beef stock to the onion mixture, stirring constantly. Add another 0.25 teaspoons of kosher salt and 0.5 teaspoons of black pepper. Bring the soup to a boil and then let it simmer uncovered for about 10 minutes, allowing the flavors to meld together perfectly.
6. Prepare Bread and Cheese
While the soup is simmering, preheat your broiler. Arrange individual ovenproof casseroles on a baking sheet, and ladle the hot soup into each one. Place a slice of French bread on top of each serving of soup, ensuring it covers the surface.
7. Broil the Cheese
Generously sprinkle the grated Gruyère cheese over the bread. Place the casseroles under the broiler for 1 to 2 minutes, keeping a close eye on them. You want the cheese to melt and turn a beautiful golden brown without burning.
8. Serve
Once the cheese is melted and bubbly, carefully remove the casseroles from the oven and serve the soup immediately. Enjoy the rich, comforting flavors of this classic caramelized onion soup with the perfect touch of melted Gruyère on top.
Add sautéed mushrooms for an umami-rich version with chicken or vegetable broth.
Use rich vegetable broth and vegetarian cheese for a meat-free option.
Experiment with Comté, smoked Provolone, Fontina, or Parmesan for a twist on the traditional Gruyère.
Mix in diced tomatoes, basil, balsamic vinegar, and use mozzarella or Parmesan cheese for an Italian take.
Combine yellow, red, sweet onions, or shallots for a more complex taste.
Cook the onions slowly over medium-low heat for at least 45 minutes to an hour, stirring occasionally to develop their natural sugars without burning.
Use a rich, homemade beef or chicken stock if possible. Quality stock will directly impact the depth of flavor in your soup.
Gruyère is traditional for its nutty flavor and melting properties. Consider mixing in a bit of Parmesan or Emmental for complexity.
Deglaze the pan with a good quality wine, sherry, or splash of brandy after caramelizing the onions, scraping up all the browned bits.
Use a bouquet garni of fresh thyme, bay leaf, and rosemary to infuse the soup with complementary herbal notes.
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