Ingredients
Equipment
Method
- In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter and olive oil over medium heat. Add the thinly sliced yellow onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions begin to soften, about 8-10 minutes. If using, sprinkle the granulated sugar over the onions; this helps them caramelize more deeply and evenly.2 tablespoons unsalted butter, 2 tablespoons olive oil, 3 pounds yellow onions, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon granulated sugar
- Reduce the heat to medium-low and continue to cook the onions, stirring frequently, for 30-40 minutes, or until they are deeply golden brown and caramelized. This slow cooking process is crucial for developing the rich, sweet flavor of the soup. Be patient; this step cannot be rushed. If the onions start to stick, you can add a tablespoon or two of water to the pot and scrape up any browned bits from the bottom.3 pounds yellow onions
- Stir in the minced garlic and cook for another minute until fragrant.2 cloves garlic
- Sprinkle the all-purpose flour over the caramelized onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This will help thicken the soup later.1/4 cup all-purpose flour, 2 cloves garlic, 3 pounds yellow onions
- Gradually pour in the dry white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half, which will take 3-5 minutes. Pour in the beef broth and add the fresh thyme leaves (or dried thyme) and Worcestershire sauce. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.1 cup dry white wine, 6 cups beef broth, 1 teaspoon fresh thyme leaves, 1/2 teaspoon Worcestershire sauce
- Stir in the heavy cream. Season with additional salt and pepper to taste. Simmer gently for another 5 minutes, ensuring it does not boil.1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- While the soup is simmering, preheat your broiler. Ladle the hot soup into oven-safe bowls. Place a slice or two of crusty bread on top of the soup in each bowl.3 pounds yellow onions, 4-6 slices crusty bread
- Generously sprinkle the shredded Gruyère cheese (and any additional Swiss or Emmental cheese) over the bread and soup in each bowl.6-8 ounces Gruyère cheese, Additional Swiss cheese or Emmental
- Carefully place the oven-safe bowls on a baking sheet (this makes it easier to transfer them and catches any drips). Place the baking sheet under the preheated broiler. Broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely as broilers can vary and cheese can burn quickly.
- Carefully remove the bowls from the oven. Let them cool slightly for a minute or two before serving. Garnish with fresh chopped parsley, if desired.Fresh parsley
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Gently reheat on the stovetop or in the microwave.
