Caramelized Onion Soup Recipe

Sauté Onions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced yellow onions and a pinch of salt. Cook, stirring frequently, until the onions are deeply caramelized, about 20-25 minutes.

Add Garlic

Once the onions are caramelized, add the minced garlic and cook for an additional 2-3 minutes until fragrant.

Deglaze with Wine

Pour in 1 cup of dry white wine and scrape the bottom of the pot to release any flavorful bits. Let it simmer for about 5 minutes.

Add Stock and Herbs

Stir in the veal stock, fresh thyme leaves, bay leaf, salt, and black pepper. Bring to a simmer and let it cook for 30 minutes to meld the flavors.

Prepare Baguette

While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.

Toast Crostini

Arrange the baguette slices on a baking sheet, brush both sides with 2 tablespoons of olive oil, and bake for 8-10 minutes or until golden and crispy.

Add Garlic Flavor

Remove the crostini from the oven and while still warm, rub the halved garlic cloves over the top of each slice.

Serve the Soup

Remove the bay leaf from the soup. Ladle the hot caramelized onion soup into bowls.

Add Cheese

Top each bowl with a generous amount of grated aged Swiss cheese.

Garnish with Crostini

Serve each bowl with a few pieces of toasted crostini on the side for dipping.