Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 6 cups low-sodium vegetable broth
- 1 cup Gruyère cheese, shredded
- 1 crusty baguette, sliced into 1-inch pieces
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add sliced onions and cook, stirring frequently for about 25 minutes until caramelized and golden brown.
- Pour in vegetable broth and add thyme, salt, and pepper. Bring to a simmer and cook for an additional 15 minutes to blend flavors.
- Preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet and top with shredded Gruyère cheese. Bake for about 10 minutes until bubbly and golden.
- Serve hot soup in bowls topped with cheesy baguette slices.
Notes
- For added depth of flavor, consider adding a splash of balsamic vinegar during cooking.
- Fresh herbs like rosemary or parsley can be used as alternative toppings for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop/Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 330
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg