Description
This simplified version of French onion soup gets you the same rich, savory flavor with minimal effort. Using shortcuts, you can have this classic dish on the table in under 30 minutes without sacrificing any of the comforting warmth and taste.
Ingredients
- 4–5 large yellow onions, thinly sliced
- 4 tablespoons butter
- 1/4 cup dry white wine
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1–2 slices of crusty French bread or baguette
- 1 cup grated Gruyère cheese (or a mix of Gruyère and Swiss cheese)
Instructions
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Slice the onions thinly.
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In a large pot, melt the butter over medium heat. Add the onions and a pinch of salt. Cook for about 10 minutes, stirring occasionally, until softened and slightly browned.
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Add the wine to deglaze the pot, scraping up any browned bits. Let the wine reduce by half (1-2 minutes).
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Pour in the broth, add thyme, and bring to a simmer. Let the soup simmer for 10-15 minutes. Taste and adjust seasoning with salt and pepper.
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Toast the bread slices under the broiler for 1-2 minutes, until golden and crispy.
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Ladle the soup into bowls, top with a piece of toasted bread, and sprinkle with grated Gruyère cheese.
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Broil the bowls for 2-3 minutes, until the cheese is melted and bubbly with a golden crust.
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Serve and enjoy!
Notes
- Substitutions: Use sweet onions for a milder flavor or red onions for a sharper taste. You can replace white wine with sherry or apple cider vinegar.
- For extra cheesy goodness, add more cheese on top before broiling.
- Slow Cooker Option: Cook the onions on low for 4-6 hours, then add the broth and thyme and let simmer for another 2-3 hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg