- 20 minutes
- 1.5 hours
This delicious soup turns any meal into a festive occasion. Cook the onions low and low for a sweet, irresistible flavor, then add aged Gruyère for the perfect, bubbly topping.
- Melt butter over medium heat in a large saucepan.
- Add onions and season with 1 teaspoon of salt and some pepper.
- Reduce the heat to low.
- Stir the onions periodically for 40-50 minutes until they are soft but still intact.
- Increase heat to medium high. Add the sugar and stir frequently for 10-15 minutes until the onions are brown.
- While the onions are cooking make the baguette toasts.
- Heat the oven to 350°F and place the rack in the center position.
- Spread a light coating of butter on the bottom of a rimmed baking sheet and place the bread slices on it in a single layer.
- Bake a total of 15-20 minutes, turning once halfway through, until both sides are lightly browned. Set aside.
- Add the broth, wine and bay leaf to the onions and cook on medium until the liquid boils.
- Reduce the heat to medium low and simmer for 10 minutes. Remove the bay leaf and add additional salt and pepper if desired.
- Move the oven rack up to about six inches from the broiler and set the broiler on high.
- Place crocks or oven-safe soup bowls on a baking sheet. (You will need 6-8 bowls, depending on size).
- Put 2 or 3 of the baguette toasts into each bowl and cover with the soup.
- Top with cheese and broil 2 to 5 minutes until the cheese is melted and slightly browned. Check often to avoid burning.
- Serve immediately.