Onion Soup with Gruyère Cheese

Brenda Villagomez
Although onion soup originated in European countries during the Middle Ages, it was in France where this dish became popular in the 19th century. The combination is perfect: caramelized onion, a rich broth, a splash of white wine, brandy, or sherry, all topped with a blanket of gruyère cheese and delicious bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 tablespoons butter, in cubes
  • 1 tablespoon olive oil
  • 3 cups onion, in strips
  • 2 tablespoons garlic, finely chopped
  • 5 tablespoons flour
  • 1 cup white wine
  • 5 cups beef broth, or chicken
  • salt
  • pepper
  • 4 sprigs thyme, fresh
  • 1 baguette
  • olive oil, for the bread
  • 1/2 cloves garlic, for the bread
  • 1 cup Gruyère cheese, grated
Preparation
1h 30 mins
1h 3 mins
Low
  • Melt the butter in a saucepan over low heat, add the olive oil, and sauté the onion over very low heat for 25 minutes, stirring occasionally. The onion should turn golden and become slightly caramelized.
  • After the time has passed, add the garlic and the flour all at once, mix until combined, cook for 2 minutes, and pour in the white wine. Let it reduce for at least 8 minutes.
  • Pour the chicken or beef broth, season with salt, pepper, and thyme sprigs. Cook over medium-low heat for another 20 minutes.
  • Preheat the oven to 180 °C.
  • While the soup finishes cooking, prepare the baguette: Cut the bread into slices, place on a baking sheet, brush with olive oil, and rub the bread with half a clove of garlic. Bake at 180 °C for 8 minutes or until the bread is crunchy. Set aside.
  • Pour the soup into a ceramic bowl, place a slice of toasted baguette and grated gruyère cheese. Broil in the oven at 180 °C for 5 minutes. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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