⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

🍽 Ingredients

• 3 pounds Yellow Onions
• 1 tablespoon Butter
• 1 tablespoon Olive Oil
• 8 cups Chicken Broth
• 4 cups Beef Broth
• to taste Salt
• to taste Black Pepper
• 1 tablespoon (optional) Sugar
• 2-3 slices Gruyere Cheese
• for garnish Fresh Thyme

📖 Instructions

1. First, let's tackle those onions! Grab about 3 pounds of yellow onions—Vidalias are my personal fave, but any good yellow onion will do. Thinly slice 'em—aim for about 1/8 inch thick slices, so they caramelize beautifully. I usually use my mandoline for this, but you do you!
2. Next, get your large stockpot fired up over medium heat. Add about 2 tablespoons of butter or olive oil (or a combination of both, I like a tablespoon of each). Once the fat is melted and hot, toss in your onions. Now comes the slow and steady part; cook those onions, stirring occasionally, for 30-40 minutes, or until they are deeply golden brown and almost jam-like. Don't rush it—patience is key! This step is where the magic happens.
3. Once the onions are caramelized to your liking, pour in 12 cups of broth (a mix of chicken and beef is excellent). If using a mix, I'd say 8 cups of chicken broth and 4 cups beef broth. Next, add a generous pinch of salt and freshly ground black pepper. At this point, you can sprinkle in a tablespoon of sugar to balance out the onion's acidity, but it’s optional.
4. Bring the mixture to a simmer, partially covering the pot. Let it simmer away happily for 15-20 minutes, allowing those rich flavors to meld. Once you’re happy, use an immersion blender (or carefully transfer portions to a regular blender) to partially puree the soup. This will give it a wonderfully velvety texture. Not mandatory, but I like it!
5. Preheat your oven to broil. Ladle the soup into oven-safe bowls. Top each bowl with a slice or two of your favorite cheese (Gruyere is a classic). For best results, try to shred the cheese using a grater rather than using pre-shredded cheese; you won’t regret it!.
6. Place the bowls on a baking sheet to catch any drips and broil for 2-3 minutes. Keep a close eye, as it can go from perfectly bubbly to charred in a flash. You're looking for that beautiful golden brown, slightly melted cheese perfection. Remove from the oven and garnish with fresh thyme, and a dash of extra pepper if that's your jam.
7. Serve immediately and bask in the glow of your culinary triumph. Don't forget a nice crusty bread for dipping in all that delicious broth!

📝 Notes

• For a deeper, richer flavor, let the soup rest for at least 30 minutes before serving.
• If you dont have beef broth, you can substitute it for chicken broth or vegetable broth.
• If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches for pureeing. Ensure that you don’t over fill the blender jar; this is crucial in order to avoid burns or spills.
• Feel free to customize the cheese with other types such as Swiss, or provolone.