A soup that's as delicious as it is simple! Caramelized onions in a rich broth, topped with gruyere and THE BEST homemade croutons.
Prep Time15mins
Cook Time1hr30mins
Total Time1hr45mins
Course: Dinner, Lunch, Soup
Cuisine: American, French
Servings: 6
Author: Mandy Jackson
Ingredients
For the Soup
3poundsyellow onions(about 6 medium onions)
1/4cupolive oil
1 1/2teaspoonskosher salt
1teaspoonpepper
2tablespoonsunsalted butter
1teaspoonsugar
2clovesgarlic,minced
1/2cupdry red wine
6cupsbeef stock
1tablespoonsherry(optional)
3springsfresh thyme
2 bay leaves
For topping: shredded gruyere, swiss, or mozarella; croutons (recipe follows)
For the Croutons
1(16 ounce) loafFrench or Italian bread,cut into bite-size cubes
1/4cupunsalted butter,melted
1/4cupvegetable oil
1tablespoondried thyme
1tablespoondried oregano
1teaspoondried rosemary
2teaspoonskosher salt
1 1/2teaspoonsgarlic powder
Pinch of cayenne(optional)
Directions
For the Soup
Slice the onions 1/8-inch thick.Heat the olive oil in a large pot over medium-high heat. Add the sliced onions, salt, and pepper and toss to coat in the oil. Cook for 10 minutes, stirring frequently, until onions are softened and beginning to brown. Reduce heat to medium-low and add the butter. Cook for 30 minutes more, until onions are deeply brown. Sprinkle with sugar and cook 10 minutes, stirring frequently. Add garlic and cook 1 minute more. Slowly pour in the red wine, scraping any browned bits off the pan with a wooden spoon as you go. Add the beef stock, sherry, thyme, and bay leaves. Bring to a simmer, then cover the pot and reduce heat to maintain a low simmer. Cook 30 minutes.Serve with shredded cheese and croutons for topping.
For the Croutons
Preheat oven to 350 degrees.On a large sheet pan, combine the cubed bread, butter, and oil. Toss with a spatula to coat the bread pieces evenly. Add the thyme, oregano, and rosemary and toss again to coat. Spread in an even layer and bake for 10 minutes. Add the salt and garlic powder and toss to coat. Bake for another 10 minutes. If you want croutons that are crisp but still slightly soft, your croutons are done now! If you like them extra firm, bake them for another 5 minutes.Allow to cool to room temperature. Transfer to an airtight container and store for up to 5 days at room temperature.
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