Classic Onion Soup with Gruyère Croutons
Ingredients
- 6 large onions
- 50 g unsalted butter
- 150 ml dry white wine
- 1200 ml beef-style vegetable stock
- 4 fresh thyme
- 1 baguette
- 120 g Gruyère cheese
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 567 kcal
- Protein
- 19.3 g
- Carbohydrate
- 58.6 g
- of which sugars
- 19.7 g
- Fat
- 25.5 g
- of which saturates
- 12.9 g
- Fibre
- 6.5 g
- Salt
- 3.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and thinly slice the onions. Melt the butter with the olive oil in a large heavy-based saucepan over a low heat.
- 2
Add the onions and thyme sprigs, season well, and cook gently for 30 minutes, stirring occasionally, until deeply golden and caramelised.
- 3
Pour in the white wine, turn up the heat, and bubble for 2 minutes. Add the stock, bring to a simmer, and cook for 10 minutes.
- 4
Meanwhile, slice the baguette into rounds, toast under the grill until golden, then top with grated Gruyère.
- 5
Ladle the soup into four oven-safe bowls, float the cheesy croutons on top, and grill for 3–4 minutes until the cheese is bubbling and golden.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.