1. Step 1

   Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

2. Step 2

   Meanwhile, warm broth in a saucepan over low heat.

3. Step 3

   Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

4. Step 4

   Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

5. Step 5

   Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère.

6. Step 6

   Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

TIP

• You can prepare the soup through step 4 up to 2 months in advance. Thaw and reheat, then top with the bread and cheese and broil to serve.

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another recipe

📝 Ingredients
4 large yellow onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
1 tsp sugar
1 tsp salt
4 cups beef broth (or vegetable broth for a vegetarian option)
1 cup dry white wine (optional)
2 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
Salt and pepper to taste
1 baguette, sliced
1 1/2 cups grated Gruyère cheese (or Swiss cheese as an alternative)
👩‍🍳 Instructions
Caramelize the Onions:

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions, sugar, and salt. Stir to coat evenly, then cook the onions, stirring occasionally, for about 30-40 minutes until they turn golden brown and caramelized.
Adjust the heat as needed to prevent burning, and stir often.
Add Garlic and Deglaze:

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for about 5 minutes until the wine is mostly reduced.
Add Broth and Seasoning:

Add the beef broth, bay leaf, and thyme.
Bring the soup to a simmer and let it cook for 20-30 minutes to develop the flavors.
Season with salt and pepper to taste.
Prepare the Baguette Croutons:

Preheat the oven broiler.
 

Place the baguette slices on a baking sheet and toast them under the broiler until golden brown, about 1-2 minutes per side.
Sprinkle grated Gruyère cheese over each baguette slice and broil until the cheese is melted and bubbly.
Serve the Soup:

Remove the bay leaf from the soup.
Ladle the hot soup into oven-safe bowls, place one or two cheesy baguette slices on top, and, if desired, sprinkle extra cheese.
Broil the soup bowls in the oven for 3-4 minutes until the cheese is bubbly and golden brown.
Enjoy:

Carefully remove the bowls from the oven, let them cool slightly, and enjoy this classic French delight!