Savory Onion & Thyme Soup
This Savory Onion & Thyme Soup is a cozy, comforting dish perfect for chilly evenings or when you need a hearty pick-me-up. With its rich caramelized onions and a hint of thyme, it’s a delightful twist on a classic favorite that warms the soul.
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Ingredients for Savory Onion & Thyme Soup
Yellow onions are the star, providing sweetness when caramelized. The combination of butter and olive oil helps the onions cook evenly without burning. A sprinkle of salt and black pepper enhances the flavor, while fresh thyme leaves lend a subtle herbal note. Balsamic vinegar adds a slight tang, and dry white wine deepens the broth's complexity. Chicken broth forms the base of the soup, and a bay leaf infuses additional aroma. Toasted baguette slices topped with Gruyère cheese create a cheesy crust when broiled, sealing in the warmth and fragrance.
Savory Onion & Thyme Soup Tips & Tricks
- Keep a close eye on the onions as they caramelize to prevent burning.
- If you don't have fresh thyme, dried thyme works too—just use half as much.
- For a deeper flavor, use beef broth instead of chicken broth.
Serving Ideas for Savory Onion & Thyme Soup
This soup pairs beautifully with a light, crisp salad to balance the richness. A glass of the same dry white wine used in the soup makes a delightful companion. For a heartier meal, serve alongside a charcuterie board.
Frequently Asked Questions
- Can I make this soup vegetarian?
- Yes, substitute vegetable broth for the chicken broth.
- How can I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Is there a cheese substitute for Gruyère?
- Swiss cheese or Emmental can be used as substitutes.
Savory Onion & Thyme Soup Recipe Walkthrough
Start by heating the olive oil and butter in a large pot over medium heat until the butter melts completely. Then, add your thinly sliced onions. Stir them around to make sure they’re well-coated in the buttery oil. Sprinkle with salt and pepper to season, and let them cook, stirring occasionally. This will take about 25-30 minutes until they turn beautifully caramelized and golden brown.
Once your onions reach that perfect caramel color, toss in the garlic and thyme. Let them cook just for a minute until that garlic aroma fills your kitchen. Then, pour in the balsamic vinegar to deglaze the pot, making sure to scrape up any lovely browned bits stuck to the bottom. Next, add the white wine and bring it to a simmer, giving it about 5 minutes to reduce slightly.
Pour in the chicken broth and add a bay leaf. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing all those flavors to meld together.
While your soup is simmering, preheat your oven to broil. Once your soup is ready, ladle it into oven-safe bowls. Top each bowl with a toasted baguette slice, and sprinkle generously with Gruyère cheese. Pop them under the broiler for about 3-5 minutes, just until the cheese is melted and bubbly. Serve hot, and enjoy every spoonful.
Why This Savory Onion & Thyme Soup Works
- Deep, rich flavors from caramelized onions.
- Perfect balance of savory and sweet with a touch of thyme.
- Easy to make with simple, everyday ingredients.
- Great for making ahead and reheating.
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp balsamic vinegar
- 4 cups chicken broth
- 1/2 cup dry white wine
- 4 slices of baguette, toasted
- 1 cup Gruyère cheese, grated
- 1 bay leaf
- 2 garlic cloves, minced
Step-by-step Instructions
- 1. In a large pot, heat the olive oil and butter over medium heat until the butter melts.
- 2. Add the sliced onions to the pot and stir to coat them in the oil and butter.
- 3. Sprinkle with salt and pepper, and cook the onions for 25-30 minutes, stirring occasionally, until they are caramelized and golden brown.
- 4. Add the garlic and thyme to the onions and cook for an additional minute until fragrant.
- 5. Stir in the balsamic vinegar, allowing it to deglaze the pot and mix with the onions.
- 6. Pour in the white wine and bring to a simmer, cooking for 5 minutes to reduce slightly.
- 7. Add the chicken broth and bay leaf to the pot, bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- 8. Preheat the oven to broil. Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each.
- 9. Sprinkle generously with Gruyère cheese and broil for 3-5 minutes, until the cheese is melted and bubbly.
- 10. Serve hot and enjoy.