Ingredients
Scale
- 6 tablespoons salted butter
- 4-5 medium yellow onions, thinly sliced
- 1/2 cup apple cider
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 6-8 cups beef or vegetable broth (vegetable broth for vegetarian)
- 2 teaspoons Worcestershire sauce (optional for vegetarian)
- 1 parmesan rind
- Kosher salt and black pepper, to taste
- 1 cup heavy cream or whole milk
- 4-6 sourdough bread bowls (tops reserved), hollowed out
- 8 to 12 slices Gruyère cheese
Instructions
- Caramelize the Onions: Melt butter in a large Dutch oven over medium-high heat. Add onions and cook 10 minutes, stirring occasionally, until softened.
- Gradually add apple cider 1/4 cup at a time, cooking into onions before adding more. Continue cooking another 10 minutes until onions are golden and caramelized.
- Add Herbs and Garlic: Stir in garlic, thyme, and sage. Season with salt and pepper. Cook 3-4 minutes.
- Build the Soup: Pour in broth, Worcestershire sauce (if using), and parmesan rind. Bring to simmer and cook 10 minutes.
- Stir in cream or milk and cook 5 minutes. Remove parmesan rind and adjust seasoning.
- Prepare Bread Bowls: Preheat oven to 400°F (200°C). Toast hollowed sourdough bowls 10 minutes until slightly crisp.
- Assemble and Broil: Ladle hot soup into bread bowls, top with Gruyère slices, and bake 10 minutes until cheese is melted and golden.
- Serve: Garnish with thyme or crispy sage and enjoy immediately.
Notes
- Use vegetable broth for a vegetarian-friendly version.
- Leftover soup can be stored without bread bowls and reheated.
- Add extra Gruyère for a cheesier top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: French