(56 votes, average: 3.59 out of 5)
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A hearty, classic soup that’s full of Gruyere cheese, Little Potatoes, and delicious caramelized onions.
Ingredients
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Preparation
Add potatoes to a large pot of salted water. Cook until tender, about 10 to 15 minutes. Drain. Add in butter, salt, and pepper.
Add a large pot or saucepan to the stove over medium-high heat. Add oil and when hot, stir in onions. Cook for about 7 to 8 minutes, stirring frequently, until beginning to brown. Add salt, pepper, and sugar. Continue cooking for another 5 to 8 minutes, or until onions are caramelized to your liking (the longer you cook them, the deeper the flavour.) Stir in garlic and cook for 30 seconds.
Deglaze pan with wine (or broth,) making sure to scrape the bottom of the pan when stirring to get all the brown bits. Cook for two minutes or until wine is cooked away. Pour in broth and thyme. Bring to a boil, reduce heat, and simmer for 15 minutes.
Preheat broiler. Divide soup between 4 to 6 oven-safe soup bowls. Top with halved potatoes and cheese. Broil until cheese is melted and golden. Serve with fresh thyme if desired.