French Onion Soup with Gruyère Croutons
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
replace chicken broth with all beef broth for a deeper base
gruyere is traditional but Swiss or fontina melt beautifully too
toast extra bread for dipping alongside
leftovers: keep refrigerated 3 days and reheat gently before topping with new croutons
Notes
1
Melt butter in a heavy pot over medium low heat. Add onions, cover, and cook 20 minutes.
2
Place the pot in a 400°F oven with the lid slightly ajar. Cook 1 hour, stirring once, until onions turn golden.
3
Return the pot to the stovetop over medium heat. Scrape up browned bits. Pour in wine and simmer 5 minutes until reduced.
4
Add chicken broth, beef broth, garlic, and Worcestershire. Reduce heat and simmer 30 to 40 minutes.
5
Butter one side of the bread slices and broil until crisp.
6
Butter one side of the bread slices and broil until crisp.
Instructions
½ cup unsalted butter
6 large yellow onions (halved root to tip and sliced thin)
1 cup dry white wine
4 cups low sodium chicken broth
4 cups beef broth
2 garlic cloves (minced)
1 tsp Worcestershire sauce
several slices french bread or baguette
6 oz gruyere cheese (grated)
French Onion Soup with Gruyère Croutons
Anthology of Crumbs
This soup begins with patience — onions slow cooked until sweet and golden, then deepened with wine, garlic, and broth. What makes it unforgettable is the finish: toasted bread set afloat, smothered in cheese, and broiled until bubbling. It is as much about the ritual as the flavor, a meal that feels celebratory on even the quietest winter nights.
Servings :
Calories:
Prep Time
20 min
Cooking Time
1 hr 30 min
Rest Time
0
Total Time
1 hr 50 min
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