Rich French Onion Soup with Cheese (Printable Version)
Caramelized onions in savory broth topped with crusty 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 for caramelization
→ 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
# Directions:
01 - Melt butter with olive oil in a large heavy-bottomed pot over medium heat.
02 - Add sliced onions and pinch of sugar. Cook, stirring frequently, for 30–40 minutes until deeply golden and caramelized. Reduce heat if onions begin to burn.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in white wine, scraping the bottom to release browned bits. Simmer until mostly evaporated, about 3–4 minutes.
05 - Add broth, thyme, bay leaf, Worcestershire sauce, and brandy if using. Bring to boil, then reduce heat and simmer uncovered for 25–30 minutes. Season with salt and pepper. Remove bay leaf.
06 - Turn on oven broiler to high heat.
07 - Arrange bread slices on baking sheet and toast under broiler until golden on both sides.
08 - Ladle hot soup into oven-safe bowls. Top each with toasted bread slice and generous mound of grated cheese.
09 - Place bowls on baking tray and broil until cheese is bubbling and lightly browned, 2–4 minutes.
10 - Serve immediately, garnished with extra thyme if desired.
# Expert Tips:
01 -
- The deep, soul-warming flavor that only properly caramelized onions can provide
- That moment when you break through the melted cheese crust and steam rises up
- It transforms simple ingredients into something restaurant-worthy and impressive
02 -
- Rushing the caramelization process is the number one mistake, those onions need time to develop their signature sweetness and color
- Patience with the onions is everything, you cannot skip this step or fake it with faster methods
03 -
- Shred your own cheese from a block rather than buying pre shredded, which has anti caking agents that prevent smooth melting
- Use oven safe bowls that can handle high heat, or transfer to individual gratin dishes for the broiling step