Ingredients
Scale
- 3 Tbsp butter
- 1 Tbsp olive oil
- 5 cups yellow onions (thinly sliced, do not use sweet onions)
- 1 tsp Kosher salt (added to the onions in the pot)
- ¼ tsp sugar (added to the onions in the pot)
- 3 Tbsp flour
- 2 quarts beef stock (or water with beef Better Than Bouillon)
- 4 oz dry white wine
- ½ tsp Kosher salt (to taste)
- ⅛ tsp pepper (to taste)
- 1 Tbsp Cognac (or brandy- optional)
- French bread (Italian or rustic bread, cut into bite-sized cubes, toasted or croutons)
- 1 ½ cups Swiss Gruyere (grated – substitute with Swiss cheese or Jarlsberg if needed)
Instructions
- In a large Dutch oven, melt butter with oil, then add sliced onions. Cook covered for 15 minutes, stirring occasionally.
- Remove lid, increase heat to medium, add salt and sugar. Stir frequently for 40-45 minutes until onions are deep golden brown.
- Add flour and cook for 3-4 more minutes, stirring constantly.
- Remove from heat and add stock, wine, salt, and pepper. Return to heat and simmer for 30-40 minutes.
- Preheat oven to 350°F (175°C).
- Add Cognac (if using) and adjust seasoning. Ladle soup into ovenproof bowls.
- Top with toasted bread cubes and grated cheese.
- Bake for 15 minutes, then broil until cheese is golden brown. Serve immediately.
Notes
- Do not use sweet onions for this recipe.
- Watch the cheese carefully under the broiler to prevent burning.
- The soup can be made ahead but add bread and cheese just before baking.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop, Oven
- Cuisine: French
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg