Ingredients
Soup Ingredients
- 1.3 kg Yellow/Red/White Onions (about 3 pounds), peeled and sliced
- 2 tablespoons Neutral Cooking Oil
- 3 tablespoons Butter
- 1 tablespoon Minced Garlic
- 2 Bay Leaves
- 3 sprigs Fresh Thyme
- Pepper to taste
- 1/2 cup Dry Wine
- 2 tablespoons Flour
- 7-8 cups Beef Stock
- 1 tablespoon Worcestershire Sauce
For the Topping
- 1/2 Baguette, sliced
- 1.5 cups Shredded Gruyère Cheese
Instructions
- Prepare the Onions: Peel and slice the onions evenly to ensure uniform cooking and caramelization throughout the soup-making process.
- Heat Oil and Butter: In a heavy-bottomed pot or preferably a Dutch oven, heat the neutral cooking oil together with butter over medium-low heat until melted and combined.
- Cook Onions Initially: Add the sliced onions to the pot, stirring well to coat them with the oil-butter mixture. Cover the pot and cook on medium-low heat for 20 minutes, stirring every 10 minutes to cook evenly and prevent burning.
- Continue Caramelizing: After 20 minutes, the onions will have softened and reduced by half, and the pot’s bottom will brown. Cook uncovered for another 25-30 minutes, stirring every 5 minutes to prevent sticking and burning; during the last 10 minutes, watch closely as onions approach perfect caramelization.
- Add Seasonings: Towards the end of caramelization, add the minced garlic, bay leaves, fresh thyme, and pepper. Sauté for 1 minute to release their aromas.
- Deglaze with Wine: Increase heat to medium-high and stir in the dry wine. Cook until the wine reduces by half and the raw alcohol smell dissipates.
- Incorporate Flour: Reduce heat to medium-low and sprinkle in the flour, mixing thoroughly. Cook for 1-2 minutes until the raw flour smell disappears, scraping the pot bottom to loosen any stuck bits.
- Add Broth and Simmer: Stir in the beef stock along with the remaining thyme sprig. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 10 minutes to blend the flavors.
- Prepare Cheese Toasts: While the soup simmers or just before serving, brush sliced baguette pieces with oil. Bake in a preheated oven at 200°C (392°F) for 7-8 minutes until golden brown.
- Top and Melt Cheese: Remove the toasted baguette slices from the oven, top them with shredded Gruyère cheese, and bake again for 2-3 minutes until the cheese melts and bubbles.
- Serve: Ladle the hot soup into bowls, top each serving with the cheesy toasts, and optionally sprinkle additional Gruyère cheese over the soup for extra indulgence.
Notes
- Use a heavy-bottom pot or Dutch oven for even heat distribution and to prevent onions from burning.
- Caramelizing onions thoroughly is key to developing the soup’s deep flavor; do not rush this step.
- Keep stirring regularly, especially near the end of caramelization, to avoid burning.
- Dry white wine works well; if unavailable, use dry sherry or extra beef stock as a substitute.
- For a vegetarian version, substitute beef stock with rich vegetable broth and omit Worcestershire sauce (or use a vegetarian alternative).
- The soup can be made ahead and reheated gently before serving.
- Baguette slices can be brushed with a little garlic-infused oil for added flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
