200gGruyère cheese(or Emmental, Fontina, Parmesan, Asiago or any blend of these cheeses)
Pour the olive oil into a Dutch oven or casserole over a medium heat.
Chop the onions into large pieces. Depending on the size of the onions, I usually cut them in eighths. Add them to the hot olive oil.
After a few minutes, reduce the heat. Add the minced garlic and then let simmer another minute.
Add the thyme, salt and pepper. Let the onions simmer covered until very soft and lightly brown. Stir from time to time to prevent the onions from sticking.
Add the white wine and mix so it cleans the bottom of the casserole. Let the alcohol evaporate.
Add the broth and continue to cook over a low heat for about 20 minutes. The broth should amply cover the onions. Add more broth, as needed, until you have the thickness that you like. This recipe will give you a thicker consistency.
Put the grated cheese in a bowl and let everyone add it to their soup. Adding the cheese separately allows each person to take the amount they like. It’s also better so that the cheese is not in the casserole when you want to reheat any leftovers the next day.
Serve the soup and enjoy. You can serve with warm bread if you like.
You can use yellow or red onions, or a combination of both. I even sometimes add shallots as well. Red onions give a bit more flavor and are good with beef broth. If you use red onions and beef broth, you might even substitute red wine for the white wine.
I find that chicken broth allows the flavor of the onions to stand out more. It also gives a lighter result. Beef broth makes the soup a bit more hearty. If you are looking for a vegetarian version, use vegetable broth without any regret.
Gruyère cheese is traditionally added to French onion soup. However, feel free to add a mixture of cheese that have give a distinct taste and melt well, such as Fontina, Asiago, Parmesan and Emmental.
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