Directions
- 1Slice the onions in half then into thin half-moon slices.
- 2Melt the butter in a big oven-safe pot or dutch oven over medium heat.
- 3Add the onions and cook down, stirring every few minutes until they start to turn a golden color.
- 4Add the brown sugar, salt and pepper and stir to combine. Cook for 30-45 minutes, stirring occasionally until the onions are soft and a deep golden color.
- 5Add the flour and stir to combine for about 1 minute.
- 6Add the broth and stir to combine, then let the soup simmer for about 15 minutes while you prep the topping.
- 7If your bread is soft (not stale) lightly toast it then slice into bite-sized cubes. Shred the gruyere cheese.
- 8Turn your oven on to broil.
- 9Arrange the bread cubes on top of the soup, then top with shredded cheese.
- 10Carefully put in the oven for 3-5 minutes until the cheese is bubbly and golden.
- 11Let cool for 5 minutes then serve into bowls and enjoy!
Ingredients
- 6 sweet white or vidalia onions
- 1 tbsp butter
- 1 tsp brown sugar
- 0 salt
- 0 pepper
- 2 tbsp all purpose flour
- 32 oz beef broth
- 3 large pieces crusty white bread
- 4 oz gruyere cheese
Equipment
ovenbig oven-safe pot or dutch ovenknifetoastergrater
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