Baked Onion Soup With A Gruyère Cheese Bread Crust

Name: Baked Onion Soup With A Gruyère Cheese Bread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 tablespoon olive oil; 2 1/4 lb Spanish onions, finely sliced; 1 garlic clove, finely chopped; 1 teaspoon soft thyme leaves; 1 bay leaf; Salt and freshly ground black pepper; 2/3 cup red wine; 2 pintes beef stock; 1 teaspoon superfine sugar; 8 X 1 inch slices of toasted baguette or French stick; 1 1/2 cups Gruyere cheese, grated

Servings: persons

6 tablespoons unsalted butter
1 tablespoon olive oil
2 1/4 lb Spanish onions, finely sliced
1 garlic clove, finely chopped
1 teaspoon soft thyme leaves
1 bay leaf
Salt and freshly ground black pepper
2/3 cup red wine
2 pintes beef stock
1 teaspoon superfine sugar
8 X 1 inch slices of toasted baguette or French stick
1 1/2 cups Gruyere cheese, grated

1
Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 hour, until the onions have turned golden and are meltingly soft. During the cooking, stir the onions from time to time, to prevent them burning. Season to taste.
2
Add the wine, stock and sugar, then bring to the boil and simmer for 15 minutes.
3
Preheat the oven to 400u00b0F.
4
If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyere and then drizzle the remaining butter, melted, over the cheese. Bake in a hot oven for 15 minutes or until bubbling and golden.
5
To make this in a slow cooker: Heat the butter and oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf and cook over a medium heat for 10 to 12 minutes, until the onions have started to soften and colour. Transfer to your slow cooker, cover with wet baking (parchment) paper and a lid and cook on low for 5 to 6 hours. Turn the slow cooker to high and cook, uncovered, for 20 minutes to darken the onions, stirring from time to time. Add the wine, stock, sugar and seasoning, cover and cook for 40 minutes. Then continue with step 4 above.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 tablespoon olive oil, 2 1/4 lb Spanish onions, finely sliced, 1 garlic clove, finely chopped, and more.

Yes, Baked Onion Soup With A Gruyère Cheese Bread Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!