Ingredients
Method
- Caramelize the onions: In a heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat. Add sliced onions and a pinch of salt. Stir occasionally and cook for 40–45 minutes until deep golden brown.
- Add garlic and deglaze: Stir in minced garlic and cook for 1 minute. Then pour in wine or sherry to deglaze the pan, scraping up the browned bits (fond) for deep flavor.
- Add broth & simmer: Add broth, bay leaf, and thyme. Bring to a simmer and cook uncovered for 20–25 minutes. Adjust seasoning with salt and pepper.
- Prepare the gratinée: Toast baguette slices until crisp. Ladle hot soup into oven-safe crocks, top each with a slice of baguette and a generous handful of Gruyère.
- Broil to finish: Place crocks under a broiler for 2–3 minutes until cheese is melted, golden, and bubbling. Serve immediately with a chilled glass of wine.
Notes
- Caramelization Is a Craft, Not a Clock: In this soup, onions aren’t just an ingredient,they're the soul. The transformation from sharp to sweet is slow, deliberate, and essential. Let them turn deep amber over low heat, releasing their natural sugars layer by layer. The secret? Stir with intention, not impatience.
- Build Flavor, Not Just Broth: A great broth is only the beginning. What elevates this soup is the fond,those browned bits stuck to the pan. Deglaze with a touch of wine or sherry, and you’re not just adding liquid,you’re unlocking flavor that took 40 minutes to develop.
- Heat is a Language, Speak It Wisely: Use high heat sparingly. Let the simmer be steady, never aggressive. Every stage,onion browning, wine reduction, broth infusion,needs its own rhythm. Don’t rush the melody. Let the soup speak through warmth, not fire.
- The Bread Isn’t Just a Lid: Your toasted baguette isn’t a floating crouton,it’s a canvas. It holds the cheese, yes, but it also soaks in the top layer of broth to create that iconic texture contrast: crisp, molten, and soaked all at once. Choose your slice thickness and toast level carefully,it changes everything.
- Cheese Is the Curtain Call: When Gruyère meets broiler heat, it’s not just about melting,it’s about blistering, bubbling, browning. That golden cap isn’t garnish; it’s the emotional peak of the dish. Watch it like a hawk and serve it at its molten prime.