Red Meat Allergy Friendly French Onion Soup with Gruyère

Total time1 hr 40 min

Prep time20 min

Cook time1 hr 20 min

Red Meat Allergy Friendly French Onion Soup with Gruyère

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Ingredients

4 servings

3 lbs yellow onions (about 5 medium), halved and thinly sliced
Large Yellow Onion Organic Yellow Onions Kroger® Yellow Onions in 3lb Bag Oragnic Yellow Onions Yellow Onions
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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 tip
The flavor will be a little lighter - use the same amount.
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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