Luxembourgian Onion Soup

Ingredients

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried bay leaves 1 teaspoon dried bay leaves
• 1/2 cup white wine 1/2 cup white wine
• 4 cups beef broth 4 cups beef broth
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of crusty bread 4 slices of crusty bread
• 1 cup grated Gruyère cheese 1 cup grated Gruyère cheese

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter and olive oil over medium heat.
2. 2.
   Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally. This process may take around 30 minutes.
3. 3.
   Add the minced garlic, dried thyme, and dried bay leaves to the pot. Cook for an additional 2 minutes.
4. 4.
   Pour in the white wine and let it simmer for a few minutes to allow the alcohol to evaporate.
5. 5.
   Add the beef broth to the pot and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Preheat the broiler in your oven.
8. 8.
   Ladle the soup into oven-safe bowls. Place a slice of crusty bread on top of each bowl and sprinkle with grated Gruyère cheese.
9. 9.
   Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
10. 10.
    Carefully remove the bowls from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Onions — Make sure to slice the onions thinly and cook them slowly over low heat to achieve the desired caramelization.
• Gruyère cheese — Opt for a high-quality Gruyère cheese for the best flavor and melting properties.

Tips & Tricks

• For a vegetarian version, substitute the beef broth with vegetable broth.
• Add a splash of brandy or cognac to the soup for an extra layer of flavor.
• If you prefer a thicker soup, you can add a tablespoon of flour to the onions before adding the broth.
• Experiment with different types of cheese for the topping, such as Emmental or Comté.
• Serve the soup with a side of pickles or a fresh green salad for a refreshing contrast.

Serving advice

Serve the Luxembourgian Onion Soup hot, straight from the oven. The melted cheese on top should be gooey and golden brown. Accompany it with a side of crusty bread for dipping and enjoy the comforting flavors.

Presentation advice

Present the Luxembourgian Onion Soup in individual oven-safe bowls, with the melted cheese on top. Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley for a touch of color. Serve the soup on a wooden board or a heat-resistant tray to protect your table from the hot bowls.