Name: Delicious French Onion Soup with Gruyere Cheese Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1½ pounds yellow onions, peeled, halved, and thinly sliced; ½ teaspoon sugar; 1 teaspoon salt; 3 tablespoons all-purpose flour; 1 tablespoon unsalted butter; 6 cups beef broth, low sodium or no sodium added; 1 cup dry red wine (Pinot Noir, Côtes du Rhône, or Merlot); 2 bay leaves; 3 sprigs thyme; 3 tablespoons cognac; 8 slices French baguette; 2 cups Gruyere cheese, shredded; ½ cup Parmesan cheese, grated

Jump to Recipe

Introduction

French Onion Soup with Gruyere cheese is a comforting dish that warms my soul. This classic French Onion Soup recipe features deeply caramelized onions simmered in rich beef broth with red wine and herbs, topped with toasted baguette slices and a generous layer of melted Gruyere and Parmesan cheese. It’s an elegant soup ideal for chilly days or as a sophisticated starter for any meal.

Why You’ll Love This French Onion Soup with

This dish is not just about flavor; it’s a delightful experience. Here are a few reasons you’ll adore this French Onion Soup recipe:

Rich, savory flavors that are perfect for any season.
Easy to prepare, making it an Easy French Onion Soup option for busy weeknights.
A classic recipe that never goes out of style, perfect for gatherings.
It’s a vegetarian-friendly dish when beef broth is substituted.
Can be adapted with various French Onion Soup variations to suit your palate.
Pairs wonderfully with a glass of wine, enhancing its rich flavors.

Ingredients for French Onion Soup with

Gather these items:

2 tablespoons olive oil
2 tablespoons unsalted butter
1½ pounds yellow onions, peeled, halved, and thinly sliced
½ teaspoon sugar
1 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon unsalted butter
6 cups beef broth, low sodium or no sodium added
1 cup dry red wine (Pinot Noir, Côtes du Rhône, or Merlot)
2 bay leaves
3 sprigs thyme
3 tablespoons cognac
8 slices French baguette
2 cups Gruyere cheese, shredded
½ cup Parmesan cheese, grated

How to Make French Onion Soup with Step-by-Step

Step 1: In a large heavy pot, such as a Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat until the butter melts. Add the sliced onions and stir to coat them evenly in the oil. Cover the pot with a lid and cook for 20 minutes, stirring every few minutes.
Step 2: Remove the lid, then stir in the sugar and salt. Continue cooking uncovered for another 40 minutes, stirring occasionally. The onions should turn a deep golden brown.
Step 3: Add the flour and remaining 1 tablespoon butter to the pot. Stir well and cook for 2 to 3 minutes to eliminate the raw flour taste.
Step 4: Pour 1 cup of beef broth into the pot and stir thoroughly, scraping the bottom to release any browned bits. Cook for about 1 minute until the liquid begins to evaporate.
Step 5: Add the remaining broth, red wine, bay leaves, and thyme sprigs to the pot. Stir to combine.
Step 6: Bring the soup to a boil, then reduce heat to a simmer. Let it cook uncovered for 30 minutes to meld the flavors.
Step 7: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the cognac to finish the base.
Step 8: Preheat your broiler. Lightly brush the baguette slices with olive oil and toast them under the broiler for 30 seconds to 1 minute per side until golden.
Step 9: Ladle soup into ovenproof bowls, sprinkle about 1 cup of Gruyere cheese over the top, then place the toasted bread slices onto the cheese. Top the bread with remaining Gruyere and Parmesan cheese.
Step 10: Preheat your oven to 350°F (177°C). Transfer the bowls to the oven and bake for 20 to 25 minutes, or until the cheese melts and starts to brown lightly. Serve hot and enjoy.

Pro Tips for the Best French Onion Soup with

Keep these in mind:

Use low-sodium beef broth to control salt levels.
For a vegetarian version, substitute beef broth with vegetable broth.
Don’t rush the caramelizing process; it’s key for the rich flavor.
Use a mix of cheeses for added depth, such as adding mozzarella.

Best Ways to Serve French Onion Soup with

Here are some ideas:

Serve with a side salad for a light meal.
Pair with crusty bread or garlic bread for a complete experience.
Top with extra herbs for a fresh twist.

How to Store and Reheat French Onion Soup with

To store, let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat on the stovetop until warm, adding a splash of broth if needed. This makes it perfect for meal prep!

Frequently Asked Questions About French Onion Soup with

What’s the secret to perfect French Onion Soup with?

The secret lies in slowly caramelizing the onions to develop their natural sweetness and depth. Using quality beef broth and a splash of wine also enhances the flavor profile significantly. Learn more about broth options.

Can I make French Onion Soup with ahead of time?

Absolutely! You can prepare the soup a day in advance and store it in the refrigerator. Just reheat before topping with cheese and broiling.

How do I avoid common mistakes with French Onion Soup with?

Avoid rushing the caramelization of the onions, as this can lead to a less flavorful soup. Also, ensure you taste and adjust the seasoning before serving for the best results.

Variations of French Onion Soup with You Can Try

Consider these variations:

Try a Vegetarian French Onion Soup recipe by using vegetable broth instead of beef broth.
Add a splash of balsamic vinegar for a tangy twist.
Incorporate different types of cheese, like Gruyere mixed with cheddar.
For a rich flavor, add in some caramelized mushrooms or leeks.

For a deeper flavor, consider using a high-quality beef broth and fresh herbs.

Delicious French Onion Soup with Gruyere Cheese Recipe

Author: basmer
Total Time: 2 hours 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This classic French Onion Soup recipe features deeply caramelized onions simmered in rich beef broth with red wine and herbs, topped with toasted baguette slices and a generous layer of melted Gruyere and Parmesan cheese.

Instructions

In a large heavy pot such as a Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat until the butter melts. Add the sliced onions and stir to coat them evenly in the oil. Cover the pot with a lid and cook for 20 minutes, stirring every few minutes. The onions should turn transparent after this initial cooking.
Remove the lid, then stir in the sugar and salt. Continue cooking uncovered for another 40 minutes, stirring occasionally. The onions should turn a deep golden brown and develop a sweet, rich flavor.
Add the flour and remaining 1 tablespoon butter to the pot. Stir well and cook for 2 to 3 minutes to eliminate the raw flour taste and slightly thicken the mixture.
Pour 1 cup of beef broth into the pot and stir thoroughly, scraping the bottom to release any browned bits. Cook for about 1 minute until the liquid begins to evaporate.
Add the remaining broth, red wine, bay leaves, and thyme sprigs to the pot. Stir to combine.
Bring the soup to a boil, then reduce heat to a simmer. Let it cook uncovered for 30 minutes to meld the flavors. Remove and discard the bay leaves and thyme sprigs afterward.
Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the cognac to finish the base.
Preheat your broiler. Lightly brush the baguette slices with olive oil and toast them under the broiler for 30 seconds to 1 minute per side until golden. Ladle soup into ovenproof bowls, sprinkle about 1 cup of Gruyere cheese over the top, then place the toasted bread slices onto the cheese. Top the bread with remaining Gruyere and Parmesan cheese.
Preheat your oven to 350°F (177°C). Transfer the bowls to the oven and bake for 20 to 25 minutes, or until the cheese melts and starts to brown lightly. Serve hot and enjoy.