📖 Instructions

1. First, let's get those onions caramelized! This is the heart of this soup, so take your time. Thinly slice 3 large yellow onions. I know, sounds tedious, but trust me, it's worth it. Think of it as meditation with a knife. (Maybe not the meditation part if you’ve never done it before).
2. In your large, oven-safe pot (preferably a good quality Dutch oven that can handle some heat), melt 2 tablespoons of butter over medium heat. Add the onions and a generous pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent; this will take 15-20 minutes of patience, stirring to keep them from burning. Don’t rush this!
3. Now comes the real magic. Increase the heat to medium-high. I know, it might feel risky, but we need some serious caramelization to make this soup. Keep an eye on them to avoid burning. Continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown. This could take another 20-30 minutes. You can reduce heat slightly if they’re browning too quickly. Trust your gut (and your eyes)!
4. Once the onions are nicely browned, carefully pour in 4 cups of beef broth. Make sure to scrape the bottom of the pot to loosen up those beautiful brown bits. That’s where the real flavor hides! Stir well to combine.
5. Next, stir in 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and a generous pinch of black pepper. Adjust seasoning to taste. Remember, the best flavor is always personal!
6. Bring the soup to a simmer. Once simmering, reduce the heat to low, cover, and let it gently simmer for at least 1 hour, or even longer for a richer flavor. I love the taste after two hours! It builds flavor. Also, sometimes you just don’t want to wash dishes (I totally get it!)
7. While the soup simmers, preheat your broiler. Once preheated, ladle the soup into oven-safe bowls (this is important!). Top each bowl generously with 1/4 cup of shredded Gruyere cheese per serving. And please, don't be stingy with the cheese! This is a crucial step.
8. Broil the soup until the cheese is melted, bubbly, and beautifully browned. Watch carefully so it doesn’t burn—we’re aiming for gooey deliciousness, not a smoky disaster. This should only take a couple of minutes. It’s like setting a tiny fire, but not on purpose.
9. Remove from the broiler and serve immediately. This soup is best enjoyed fresh from the oven. Garnish with extra thyme or parsley, and a generous crack of black pepper. If you’re fancy, consider a side of crusty bread (make sure it’s keto-friendly, though!).