Description
A creamy, comforting soup featuring caramelized onions and butter beans, perfect for chilly evenings.
Ingredients
- 3 medium-sized yellow onions, thinly sliced
- 1 can (15 ounces) butter beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh or dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup Gruyère cheese, grated
- 1 baguette, sliced into 1-inch rounds
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and warm it up.
- Add the sliced onions to the pot. Stir occasionally, allowing them to cook down and caramelize for about 20-30 minutes. Add the minced garlic halfway through cooking.
- Preheat your oven’s broiler and slice the baguette rounds.
- Once the onions are golden brown, pour in the vegetable broth and butter beans. Add thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for another 10 minutes.
- Place the baguette slices under the broiler until golden brown.
- Ladle the soup into oven-safe bowls. Top with a slice of toasted bread and a generous amount of grated cheese.
- Place the bowls under the broiler for 2-3 minutes until the cheese is bubbly and golden.
Notes
For a richer flavor, consider adding a splash of olive oil or a pat of unsalted butter. Customize toppings with other melting cheeses like mozzarella or fontina.