A deep and comforting bistro classic, featuring slow-melted onions, a robust broth, and a crispy baked cheese crust. Serve piping hot while the cheese is still bubbling.
Ingredients
- 800 g yellow onions
- 50 g unsalted butter
- 20 g all-purpose flour (T55)
- 15 cl dry white wine
- 1 l beef broth
- 8 slices traditional baguette
- 160 g grated Gruyère cheese
- 1 clove garlic
- 1 leaf bay leaf
- 1 sprig fresh thyme
- to taste fine salt
- to taste ground black pepper
Method
- Thinly slice the onions, then sweat them in melted butter over medium-low heat until they become soft, translucent, and highly aromatic.
- Continue cooking, stirring regularly, until they turn an amber blonde color and smell faintly of caramel, without letting the bottom of the pot burn.
- Sprinkle the flour over the onions, mix thoroughly, and cook until the mixture loses its raw smell and lightly coats the onions.
- Deglaze with the white wine, scraping the bottom of the pot to release the fond, then let it reduce until the smell of alcohol dissipates.
- Pour in the hot broth, add the bay leaf and thyme, and simmer uncovered until the soup has body and is glossy and fragrant.
- Remove the aromatics, season with salt and pepper, and taste to achieve a balance between the sweetness of the onions, the saltiness of the broth, and a slight acidity.
- Toast the baguette slices until they are dry and golden, then rub them lightly with the garlic clove.
- Divide the hot soup into oven-safe bowls, top with the toasted bread and grated Gruyère, and broil until the cheese is melted, golden, and bubbling.
Nutrition
Per serving
- Energy
- 605.7 kcal
- Protein
- 21.55 g
- Carbohydrate
- 65.45 g
- Fat
- 25.69 g
- Fibre
- 6.43 g
- Calcium
- 473.02 mg
- Iron
- 0.7 mg
- Magnesium
- 32.88 mg
