Description
A rich and savory copycat of the Ruth’s Chris steakhouse classic. Featuring deeply caramelized onions, beef broth, and a melted Gruyere crust.
Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 6 cups high-quality beef stock
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 cup shredded Gruyere cheese
- 1 French baguette, sliced
- Salt and black pepper to taste
Instructions
- Melt butter in a Dutch oven over medium heat.
- Add onions and cook for 30-40 minutes until mahogany brown.
- Deglaze the pot with white wine and stir until evaporated.
- Add beef stock and thyme, then simmer for 20 minutes.
- Season with salt and pepper to taste.
- Ladle soup into oven-safe bowls and top with toasted baguette slices.
- Cover with Gruyere cheese and broil until bubbly and browned.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop and Broiler
- Cuisine: American Steakhouse