This classic, comfort meal is made with onions, dry white wine, and freshly grated Gruyère cheese. But of course, we had to amp up the nutritional value!
Cooking with bone broth fundamentally changes nutrition and this soup is perfectly paired with our unflavored cooking beef bone broth.
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
¾ tsp kosher salt, plus more to taste
1 cup dry white wine
1 Tbsp dry sherry
¼ tsp xanthan gum
½ tsp black pepper, plus more to taste
8 to 12 (½-inch) slices French bread (from 1 loaf)
1½ cups grated Gruyère cheese, we recommend cashew cheese as a substitute for ideal melting
Directions
Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ tsp salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. This can take a while, usually around 45 minutes. Don’t have the time? Try our Instapot Version!
Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in xanthan gum and let thicken.
Slowly add warm broth, salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
Heat the broiler, and arrange individual ovenproof soup bowls on a baking sheet. Ladle soup into the dish and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
