Rich, deeply caramelized onion soup with proper Gruyère cheese crust. This recipe focuses on patience in caramelizing onions and building complex flavors through proper technique.
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12 items
Melt butter with olive oil in a large heavy pot over medium-low heat. Add onions and toss to coat
Cook onions slowly, stirring occasionally, until they are deep golden brown and . This takes patience
Add sugar and salt halfway through to help caramelization
the pot with white wine, scraping up any fond from the bottom
Add beef stock, bay leaves, and thyme. Bring to a and cook for 10 minutes to blend flavors. Remove herbs
Toast baguette slices in oven or toaster until golden and crisp
Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice and cover generously with grated Gruyère cheese
Broil the bowls until the cheese is bubbly, melted, and golden brown "gratineé"
