Description
This Classic French Onion Soup with Mini Gruyere Croutons is a timeless dish that brings together sweet caramelized onions, a savory beef broth, and golden, cheesy croutons. It’s perfect for cold evenings or when you’re in the mood for a comforting yet elegant bowl of soup. Each spoonful is bursting with deep, rich flavors and creamy, cheesy goodness.
Ingredients
Scale
For the Soup:
- 4 tablespoons 56 grams unsalted butter
- 2 tablespoons vegetable oil
- Four large sweet yellow onions (thinly sliced to enhance their natural sweetness.)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried sage
- 1 cup 236 ml dry sherry
- 3 tablespoons all-purpose flour
- Six cups (3 pints of quality beef stock, preferably low sodium, for a rich and flavorful base.)
- 1 bay leaf
For the Mini Gruyere Croutons:
- 1 loaf of crusty bread (baguette or ciabatta)
- 2 cups/8 ounces (200 grams Gruyere cheese, grated)
Instructions
- Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter and add the vegetable oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deep golden brown and caramelized (about 30-35 minutes). Sprinkle with salt, black pepper, and dried sage as they cook.
- Deglaze with Sherry: Pour in the dry sherry, stirring well to deglaze the pot and scrape up any caramelized bits from the bottom. Let it simmer for 5 minutes until the sherry has reduced slightly.
- Thicken with Flour: Dust the onions with flour and mix thoroughly to ensure they are evenly coated. Cook for 2-3 minutes, allowing the flour to cook off and create a slightly thickened base.
- Add Broth and Bay Leaf: Gradually add the beef stock, stirring as you pour to avoid lumps. Introduce the bay leaf and allow the soup to reach a gentle simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld.
- Prepare the Mini Croutons: While the soup simmers, preheat the oven to 400°F (200°C). Slice the crusty bread into small cubes or rounds. Arrange the bread pieces on a baking sheet, top each piece with grated Gruyere cheese, and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Finish the Soup and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf.
- Serve with Mini Gruyere Croutons: Ladle the soup into bowls and top each serving with a few mini Gruyere croutons. Serve hot and enjoy!
Notes
- Caramelization Time: Take your time caramelizing the onions—it’s the secret to achieving that sweet, rich base.
- Wine Substitute: If you don’t have sherry, you can use white wine or even a splash of balsamic vinegar for a similar effect.
- Broth Options: For a vegetarian version, use vegetable stock instead of beef stock.
- Cheese Options: Gruyere is classic, but Swiss cheese or sharp white cheddar work as great substitutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French