Ingredients
Scale
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cups beef or vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onions and cook slowly, stirring occasionally, until caramelized, about 30 minutes.
- Add sugar, salt, and pepper, cooking for another 10 minutes.
- Pour in broth, bring to a simmer, and cook for 20 minutes to develop flavors.
- Preheat oven to 400°F (200°C). Place baguette slices on a baking sheet and toast until golden, about 5 minutes.
- Ladle soup into oven-safe bowls, top with toasted bread and shredded cheese.
- Broil for 3-5 minutes until cheese is melted and bubbly. Serve hot.
Notes
- Use sweet onions for richer flavor.
- Caramelize onions slowly for best taste.
- Gruyère cheese melts best, but Swiss can be a substitute.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Simmer and Broil
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg