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Onion Soup Gratiné

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 10 mins
Cook time 1 hr, 40 mins
Yield Serves 8

Ingredients

  • 7 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 3 pounds thinly sliced yellow onions
  • 4 thyme sprigs
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 cup white wine
  • 8 cups low-sodium beef broth
  • 1 baguette
  • 1 pound shredded Gruyère cheese

Nutrition Information

  • calories 530
  • fat 31 g
  • satfat 17 g
  • protein 25 g
  • carbohydrate 36 g
  • fiber 3 g
  • cholesterol 89 mg
  • sodium 949 mg

How to Make It

  1. Melt 4 Tbsp. unsalted butter and 1 Tbsp. olive oil in a large pot. Add 3 lb. thinly sliced yellow onions and 4 thyme sprigs; cook, covered, on medium-low heat for 20 minutes, stirring often.

  2. Uncover, add 1 tsp. sugar and 1/2 tsp. salt. Cook, stirring often, until onions are deep brown and caramelized, 30 to 40 minutes. Add 1 Tbsp. all-purpose flour; cook for 2 minutes more, stirring.

  3. Add 1 cup white wine and 8 cups low-sodium beef broth; stir up browned bits on bottom of pot. Lower heat and simmer for 30 minutes; stir occasionally. Season with pepper.

  4. Preheat oven to 425ºF. Cut 1 baguette into 8 thick slices. Spread both sides with 3 Tbsp. unsalted butter; place on a baking sheet. Toast until golden on both sides, 5 to 8 minutes, turning over once.

  5. Fill 8 bowls with soup. Place a slice of toast on top of each bowl. Divide 1 lb. shredded Gruyère on top. Set bowls on baking sheets; bake until cheese is bubbly, 5 to 10 minutes.