How to Make Classic French Onion Soup with Gruyere Cheese Crust

Simple Summary

This classic French Onion Soup is a comforting blend of caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyere cheese for a luxurious finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 6 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tablespoon Worcestershire sauce
• 1 baguette, sliced into 1-inch rounds
• 2 cups grated Gruyere cheese
• Optional: 1/4 cup brandy or cognac

Instructions

1. In a large Dutch oven or heavy-bottomed pot, melt the butter with olive oil over medium heat.

2. Add the sliced onions, sugar, salt, and pepper. Cook for about 45 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.

3. Add minced garlic and cook for an additional 1 minute until fragrant.

4. Sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly.

5. Pour in the white wine and scrape up any browned bits from the bottom of the pot.

6. Add the beef broth, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat and simmer for 30 minutes.

7. Stir in the Worcestershire sauce and brandy (if using). Taste and adjust seasoning if needed.

8. Preheat your oven's broiler.

9. Ladle the soup into oven-safe bowls. Place a slice of baguette on top of each bowl of soup.

10. Generously sprinkle grated Gruyere cheese over the bread slices.

11. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.

12. Carefully remove from the oven and let cool for a few minutes before serving.

Chef's Notes

• For the best flavor, use a mix of sweet onions like Vidalia and yellow onions.
• If Gruyere is unavailable, you can substitute with Emmental or a mix of Swiss and Parmesan cheese.
• To make this vegetarian, use vegetable broth instead of beef broth.
• The soup can be made ahead and reheated before adding the bread and cheese topping.
• For a deeper flavor, deglaze the pan with cognac or brandy after caramelizing the onions.

Nutritional Info

Per serving (approximate):

• Calories: 380
• Protein: 18g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 3g
• Rich in calcium and vitamin C from the cheese and onions

Serving Suggestions

• Serve this soup as a hearty starter or main course for dinner.
• Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the soup.
• For a complete meal, serve alongside a roasted chicken or beef dish.
• Accompany with a glass of the same dry white wine used in the recipe or a light-bodied red wine like Pinot Noir.
• Garnish with additional fresh thyme leaves for a pop of color and flavor.