Classic Onion Soup with Gruyere

  • Level: Easy
  • Total: 44 min
  • Prep: 10 min
  • Cook: 34 min
  • Yield: 4 servings
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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

Directions

  1. Preheat oven to 400 degrees F and preheat broiler.
  2. 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.
  3. 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.

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