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Description
Sweet caramelized onions, rich beef broth, and gooey, cheese-topped toasts will transport you to French bistro heaven! For the best caramelized onion flavor in half the usual cooking time, brown the sliced onions in 2 pans — a large frying pan and a soup pot — so you have plenty of surface area, and deglaze the onions with water to capture all the delicious browned bits. If you don’t have ovenproof bowls for melting the cheese on top of the soup, make cheesy toasts on a sheet pan in a 350°F oven…
The recipe, which makes 6 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 3 Tbsp. extra-virgin olive oil (divided)
- 4 large yellow onions (3 lb. total, halved lengthwise through root ends and sliced crosswise 1/4-inch thick to make 12 cups)
- 1 tsp. salt (divided)
- 1 tsp. fresh thyme leaves (chopped, or 1/2 tsp. dried thyme leaves, divided; plus fresh thyme leaves for serving if you like)
- 1 cup water (divided, plus 1/2 cup more, if needed)
- 1/2 cup dry sherry (or dry vermouth, divided)
- 4 cups beef broth
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- 1/2 tsp. black pepper (plus more to taste)
- 1 garlic clove (peeled and cut in half)
- 4 oz. baguette (1/2 of a small baguette)
- 2 cups shredded Gruyere cheese (or Swiss cheese, 6 oz.)
Directions
- Pour 1 1/2 Tbsp. olive oil into a Dutch oven or other 5- to 6-qt. pot and the remaining 1 1/2 Tbsp. olive oil into a large frying pan. Set both pans over medium heat. When oil shimmers, divide onions between the pans. Sprinkle each with 1/2 tsp. salt and 1/2 tsp. thyme. Cook, stirring occasionally with a rubber spatula, until onions begin to brown and stick to the bottom of the pans, about 10 minutes.
- Add about 1/2 cup water to each batch of onions and stir, scraping to release browned bits on bottom of pan. Continue to cook, adding a splash of water if onions begin to get dark or stick, until onions are deep golden brown and very tender, 10-20 minutes. (If one pan finishes cooking before the other, remove it from the heat.)
- Preheat the oven to 475°F (or to the maximum temperature recommended for your ovenproof soup bowls). Stir 1/4 cup sherry into each pan of onions and simmer until liquid evaporates, about 1 minute.
NutritionView More
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Calories480Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol60mg20% |
Sodium1970mg82% |
Potassium440mg13% |
Protein24g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A10% |
Vitamin C15% |
Calcium60% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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