Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine (optional)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 baguette, sliced and toasted
- 1 cup Gruyère cheese, grated
If you’re out of chicken broth, you can substitute with vegetable broth for a lighter version. And if Gruyère isn’t available, Swiss cheese works beautifully in its place. The aroma of onions caramelizing in butter and olive oil is a familiar, comforting scent that always takes me back to my grandmother’s kitchen.
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 10 minutes.
- Add the garlic, sugar, salt, and pepper. Continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown, about 25-30 minutes. This step requires patience but trust me, it’s worth every minute!
- If using, pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let the wine reduce by half.
- Add the chicken broth, shredded chicken, thyme, and bay leaf. Bring the soup to a gentle simmer and let it cook for another 15 minutes to allow the flavors to meld together.
- Meanwhile, preheat your oven’s broiler. Place the toasted baguette slices on a baking sheet and top each with a generous amount of Gruyère cheese.
- Broil until the cheese is melted and bubbly, about 2-3 minutes.
- To serve, ladle the soup into bowls, top with a cheesy baguette slice, and enjoy the symphony of flavors!
This process may take a little time, but as with my abuela’s famous sopa de fideo, good things come to those who wait in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International