This Delicious Cheesy Onion Soup is from 1796 |Real Historic Recipe|

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella lowers fat while maintaining meltiness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine keeps flavor without alcohol.

Melt butter in a large pot over medium heat.

Add sliced onions and cook until softened, about 15 minutes.

Stir in minced garlic and cook for another 2 minutes until fragrant.

Pour in white wine and scrape the bottom of the pot to deglaze.

Add beef broth, thyme, bay leaves, salt, and black pepper, then bring to a simmer.

Reduce heat and let soup simmer for 30 minutes, stirring occasionally.

Preheat oven to broil.

Ladle soup into oven-safe bowls and top with sliced baguette.

Generously sprinkle gruyère and parmesan cheese over the bread.

Broil until cheese is bubbly and golden, about 3-5 minutes.

Remove from oven and let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens