Rich French Onion Soup with Cheese (Printable)
Golden caramelized onions in savory broth topped with toasted bread and melted Gruyère cheese.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Fats & Oils
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
→ Liquids
05 - 1 cup dry white wine
06 - 5 cups beef or vegetable broth, preferably low sodium
07 - 1 tbsp brandy or cognac
08 - 2 tsp Worcestershire sauce
→ Seasonings
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of sugar
→ Bread & Cheese
13 - 4 thick slices French baguette or country bread
14 - 7 oz Gruyère cheese, grated
15 - 1.7 oz Emmental or Swiss cheese, grated
# How-To Steps:
01 - In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
02 - Add the sliced onions and a pinch of sugar. Cook, stirring frequently, for 30–40 minutes, until onions are deeply golden and caramelized. Reduce the heat if onions begin to burn.
03 - Stir in the minced garlic and cook for 1 minute.
04 - Pour in the white wine to deglaze, scraping the bottom of the pot to release any browned bits. Let simmer until wine is mostly evaporated, about 3–4 minutes.
05 - Add the broth, thyme, bay leaf, Worcestershire sauce, and brandy if using. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes. Season to taste with salt and pepper. Remove the bay leaf.
06 - Preheat the oven broiler.
07 - Arrange bread slices on a baking sheet and toast under the broiler until golden on both sides.
08 - Ladle the hot soup into oven-safe bowls. Top each with a toasted bread slice and a generous mound of grated cheese.
09 - Place the bowls on a baking tray and broil until the cheese is bubbling and lightly browned, 2–4 minutes.
10 - Serve immediately, garnished with extra thyme if desired.
# Expert Advice:
01 -
- Rich, caramelized onions create a depth of flavor that feels like a warm embrace on cold nights
- The broiled cheese crust is basically the best part, lets be honest about why we really make this
02 -
- Stir those onions constantly during the last 15 minutes or they will catch and burn, and there is no recovering from that bitterness
- Let the soup rest for five minutes after adding the broth before tasting, as the flavors need a moment to come together
03 -
- Use a wide pot instead of a tall one so the onions caramelize more evenly and release their moisture faster
- Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent proper melting