The kind of soup you make once and crave forever 🥄. Deeply caramelized onions, rich broth, crusty baguette, and melty gruyère — cozy, classic, and always worth the time.
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Melt butter and olive oil in a large pot over medium heat. Add onions, salt, and sugar. Cook low and slow for 30–40 minutes, stirring often, until deeply caramelized.
Stir in thyme, then deglaze with white wine, scraping up the golden bits. Simmer until mostly reduced.
Add beef broth and simmer gently for 20–25 minutes.
Ladle into oven-safe bowls, top with baguette and gruyère, and broil until bubbly and golden.
Finish with fresh dill and green onions.
Use a heavy-bottomed pot to prevent burning while caramelizing the onions.
Slice the onions evenly to ensure they cook uniformly.
For a vegetarian version, substitute beef broth with vegetable broth.
Toast the baguette slices beforehand to keep them crunchy in the soup.
Gruyère cheese melts beautifully, but you can substitute with Swiss cheese if needed.
Can I use a different type of onion?
Yellow onions are ideal for this recipe because they caramelize beautifully, but you can use white or sweet onions as alternatives.
What can I substitute for dry white wine?
You can use apple cider vinegar or chicken broth as a substitute for dry white wine.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and reheat it. Add the baguette and cheese just before serving.
What type of bread works best for this recipe?
A crusty baguette is ideal, but you can also use sourdough or any sturdy bread that holds up well in the soup.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
