Ingredients
4 large onions, thinly sliced
2 tablespoons butter
4 cups beef broth
1 teaspoon thyme
1 tablespoon flour
4 slices baguette
1 cup Gruyère cheese, shredded
Salt and pepper to taste
Instructions
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In a large pot, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until the onions become golden brown and caramelized, about 25 minutes.
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Sprinkle the flour over the onions and stir to combine. Cook for an additional 2 minutes to create a slight roux.
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Pour in the beef broth and thyme. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
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Season with salt and pepper to taste.
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While the soup simmers, toast the baguette slices in the oven until golden and crispy. Then, top each slice with shredded Gruyère cheese.
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Serve the soup in bowls, placing a slice of the cheese-covered baguette on top of each serving.
Notes
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Vegetarian version: Replace the beef broth with vegetable broth for a vegetarian-friendly option.
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Cheese variations: Substitute Gruyère with Swiss, fontina, or mozzarella for different flavors.
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Herb options: Add a bay leaf or sprig of rosemary to the broth for extra herbal notes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
