Savory Caramelized Onion Gruyere Soup
Elevate your dining experience with this Savory Caramelized Onion Gruyere Soup, a masterful blend of rich, tender onions caramelized to perfection and enveloped in a hearty broth. This recipe emphasizes the natural sweetness of onions through a meticulous slow-roasting method, followed by careful deglazing to achieve a depth of flavor that’s nothing short of heavenly. Topped with crispy baguette slices and gooey, melted Gruyere, this soup is perfect for a cozy dinner or an impressive dish for entertaining guests. Your taste buds will thank you for each exquisite bite!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
3 tablespoons (cut into 3 pieces)
yellow onions
6 large (about 4 pounds) (halved and sliced pole to pole into 1/4 inch slices)
salt
1 1/2 teaspoons (divided)
water
2 cups plus extra for deglazing
dry sherry
1/2 cup
low sodium chicken broth
4 cups
low sodium beef broth
2 cups
fresh thyme
6 sprigs (tied with kitchen twine or 1 tablespoon dried thyme)
bay leaf
1
ground black pepper
to taste
small baguette
1 (cut on a bias into 1/2 inch slices, toasted)
gruyere cheese
6 ounces (shredded (about 2 1/2 cups))
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Caramelized Onion Gruyere Soup?
It is a rich, hearty soup featuring slow-roasted yellow onions, a blend of chicken and beef broths, and topped with toasted baguette slices and melted Gruyere cheese.
What type of onions are best for this soup?
Yellow onions are recommended for this recipe as they provide a perfect balance of sweetness and astringency when caramelized.
How many onions do I need for this recipe?
You will need approximately 6 large yellow onions, which weighs about 4 pounds.
Why should I slice the onions pole to pole?
Slicing pole to pole (from root to stem) helps the onions maintain their structure during the long caramelization process.
Why is unsalted butter used?
Unsalted butter allows you to control the exact amount of sodium in the dish, preventing it from becoming too salty.
What is the purpose of the dry sherry?
Dry sherry is used to deglaze the pan and add a sophisticated depth of flavor and acidity to the onion base.
Can I substitute the dry sherry?
Yes, you can substitute dry sherry with a dry white wine or use a small amount of extra broth with a splash of balsamic vinegar.
Why does the recipe use both chicken and beef broth?
Combining both broths creates a complex flavor profile where the chicken broth adds body and the beef broth adds richness.
Can I use dried thyme instead of fresh?
Yes, you can substitute the 6 fresh thyme sprigs with 1 tablespoon of dried thyme.
What is the role of the bay leaf?
The bay leaf adds a subtle herbal depth to the broth; it should be simmered with the soup and removed before serving.
How do I prepare the baguette slices?
Cut the baguette on a bias into 1/2 inch slices and toast them until crispy before adding them to the soup.
Why must the baguette be toasted?
Toasting the bread ensures it can hold the weight of the melted cheese and doesn't dissolve immediately into the soup.
What is Gruyere cheese?
Gruyere is a Swiss-style cheese known for being creamy, nutty, and having excellent melting properties.
Can I substitute Gruyere with another cheese?
If Gruyere is unavailable, you can use Swiss, Emmental, or a high-quality Provolone.
How much cheese is required?
The recipe calls for 6 ounces of shredded Gruyere, which is roughly 2.5 cups.
Is this soup vegetarian?
As written, it is not vegetarian because it uses chicken and beef broth. You can make it vegetarian by using high-quality vegetable broth.
Is this recipe gluten-free?
The soup base can be gluten-free, but the traditional baguette topping contains gluten. Use a gluten-free bread alternative to make the dish gluten-free.
How long can I store leftovers?
The soup can be stored in an airtight container in the refrigerator for up to 4 days.
Can I freeze caramelized onion soup?
Yes, you can freeze the liquid soup base for up to 3 months. Do not freeze the bread or cheese topping.
How do I reheat the soup?
Reheat the liquid on the stovetop until simmering, then pour into bowls and add fresh toasted bread and cheese to melt.
Can I make the caramelized onions in advance?
Yes, the onions can be caramelized a day or two in advance and stored in the fridge to save time on the day of serving.
What does 'deglazing' mean?
Deglazing involves adding liquid to a hot pan to loosen and dissolve the browned food bits (fond) stuck to the bottom, which are full of flavor.
How thick should the onion slices be?
Onion slices should be approximately 1/4 inch thick to ensure they cook down properly without disappearing.
What makes this soup 'hearty'?
The high volume of onions, rich broth combination, and substantial bread-and-cheese topping make it very filling.
Can I use red onions?
While you can use red onions, they will result in a much sweeter flavor and a different, darker color for the soup.
Why use low-sodium broth?
Caramelized onions and cheese both have distinct flavors that can be easily overwhelmed by salt; low-sodium broth gives you better control.
What is the best way to melt the cheese on top?
Place the soup bowls with bread and cheese under a broiler for 1-2 minutes until the cheese is bubbly and browned.
Should I use a specific pot for this?
A heavy-bottomed Dutch oven is ideal because it distributes heat evenly, which is crucial for slow caramelization.
What should I serve with this soup?
It pairs beautifully with a simple green salad or a light roasted vegetable dish.
How many ingredients are in this recipe?
There are 12 main ingredients, including the seasonings and toppings.