Description
A timeless and deeply flavorful French onion soup inspired by Martha Stewart, featuring caramelized sweet onions, rich beef broth, and a golden, cheesy gratin topping.
Ingredients
- ¼ cup extra‑virgin olive oil
- 3 pounds sweet onions (such as Vidalia), halved and thinly sliced
- 2 tablespoons unsalted butter
- 1 clove garlic, minced (about 1 teaspoon)
- 3 sprigs thyme
- 1 bay leaf
- Kosher salt and freshly ground white pepper
- 2 quarts beef stock (preferably homemade)
- 6 slices French bread (1‑inch thick), lightly toasted
- 8 ounces Gruyère, coarsely grated (about 2 cups)
Instructions
- Heat the olive oil in a large, heavy pot over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and starting to color, about 35–40 minutes. Lower the heat if they brown too quickly.
- Stir in the butter, garlic, thyme, bay leaf, salt, and pepper. Continue cooking until the onions are a rich golden brown, about 15–20 minutes.
- Pour in the beef stock, bring to a boil, then reduce heat and simmer gently for 45 minutes. Adjust seasoning if needed.
- Preheat the broiler. Ladle the soup into oven-safe bowls set on a baking sheet. Place a toasted bread slice in each bowl and top with grated Gruyère.
- Broil until the cheese is melted and golden brown, about 2–4 minutes. Serve hot.
Notes
- Use sweet onions like Vidalia for the best flavor.
- For a vegetarian version, substitute beef stock with a rich vegetable broth.
- Try different cheeses like Comté or Emmental for variety.
- Refrigerate soup (without bread and cheese) for up to 3 days or freeze for up to 6 months.
- Toast the bread slices before adding to the soup to prevent sogginess.
Nutrition
- Serving Size: 1 bowl (with bread and cheese)
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
