Ingredients
- 4 large yellow onions
- 2 large sweet onions (Vidalia)
- 6 tablespoons butter
- 4 cups beef broth
- 1.5 cups chicken broth
- ¾ cup apple vinegar
- 1 baguette
- 6 slices Gruyere cheese
Instructions
- Slice onions into ¼-inch pieces.
- In a large pot over medium-low heat, melt butter and add onions. Cook uncovered for about 2 hours, stirring every 10-15 minutes until caramelized.
- Add flour if desired, then pour in beef and chicken broths, apple vinegar, thyme, and bay leaves. Simmer for about 45 minutes with the lid slightly ajar.
- Preheat oven to 350°F; slice baguette and toast for about 5 minutes.
- Top toasted baguette slices with Gruyere cheese and bake at 450°F until melted.
- Remove herbs from the soup, season to taste, ladle into bowls, and top with cheesy baguettes before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Simmering/Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg