Pescatarian French Onion Soup with Gruyère
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Learn more →Ingredients
4 servings
- 3 lbs yellow onions (about 5 medium), halved and thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- ½ tsp granulated sugar
- 3 garlic cloves, minced
- ½ cup dry white wine or dry sherry
- 4 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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