Low Sugar French Onion Soup with Gruyère

Total time1 hr 40 min

Prep time20 min

Cook time1 hr 20 min

Low Sugar French Onion Soup with Gruyère

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Ingredients

4 servings

3 lbs yellow onions (about 5 medium), halved and thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp kosher salt, plus more to taste
½ tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 garlic cloves, minced
½ cup dry white wine or dry sherry
4 cups low-sodium beef broth
2 cups low-sodium chicken broth
2 sprigs fresh thyme
1 bay leaf
1 tbsp worcestershire sauce
black pepper, to taste

For the croutons and topping

8 slices baguette, cut ½-inch thick
1 tbsp olive oil
6 oz gruyère cheese, coarsely grated (about 1 ½ cups)

Instructions

1
Melt the butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside. Add the sliced onions and 1 tsp kosher salt, stirring to coat. Cook, stirring every 5 minutes, until the onions have softened and released most of their liquid, about 20 minutes.
2
Reduce the heat to medium-low, sprinkle in the sugar, and continue cooking, stirring every 8–10 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep golden-brown and jammy throughout, 40–50 minutes more. If the pot looks dry or the fond is darkening too quickly, add a splash of water (2–3 tbsp) and scrape up the bits.

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