French Onion Soup with Gruyère
Equipment
- Large Pot
- Baking Sheet
- Ladle
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 6 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the sliced onions and cook, stirring often, until they soften and turn deep golden brown. This takes 20 to 25 minutes.
- Stir in the thyme, bay leaves, salt, and black pepper. Pour in the beef broth and bring the mixture to a gentle simmer. Cook for 15 minutes so the flavors combine.
- Remove the bay leaves. Ladle the soup into four oven-safe bowls and sprinkle the shredded Gruyère evenly over each one.
- Place the bowls under the broiler for 2 to 3 minutes until the cheese melts and starts to brown in spots.
Notes
Cook the onions over steady medium heat and stir regularly to reach even caramel color without burning. Choose a full-flavored beef broth so the soup tastes robust even without bread. Ladle and broil just before serving so the cheese stays stretchy on top. Leftovers reheat well on the stove, though the cheese layer is best added fresh.
Course: Soup
Cuisine: French
Equipment: Large Pot, Baking Sheet, Ladle
Cuisine: French
Equipment: Large Pot, Baking Sheet, Ladle