Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cups low-sodium vegetable broth
- 3 sprigs fresh thyme
- 1 baguette or crusty bread, sliced
- 1 cup Gruyère cheese, shredded
- Salt and pepper to taste
Instructions
- Peel and slice onions to about ¼ inch thick.
- Heat olive oil and butter in a large pot over medium heat. Add onions and sauté until golden brown, about 30 minutes.
- Add fresh thyme in the last five minutes of cooking.
- Pour in vegetable broth, season with salt and pepper, and bring to a simmer.
- Ladle soup into oven-safe bowls, top with bread slices, and sprinkle Gruyère cheese on top.
- Bake at 350°F (175°C) for about 15 minutes until bubbly.
Notes
- Enhance flavor by adding a splash of balsamic vinegar or swapping cheeses.
- Store leftovers in an airtight container for up to three days; reheat on low heat with extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350
- Sugar: 8g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg