Cheesy French Onion Soup
Caramelised onions, melted cheese
Golden, sweet onions simmered in stock and topped with a crisp bread and bubbling cheese crown.
Shopping list
- 1 kg yellow onions
- 4 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 240 ml dry white wine
- 1.2 l vegetable stock
- 4 thyme sprigs
- 1 bay leaf
- 200 g gruyere or comte cheese, grated
- 4 baguette slices, toasted
- 100 g extra gruyere
Keep the heat gentle to caramelise without burning.
Ingredients
- 1 kg yellow onions thin slices
- 4 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 240 ml dry white wine
- 1.2 l vegetable stock homemade or clear bottled
- 4 thyme sprigs
- 1 bay leaf
- to taste salt
For topping
- 200 g gruyere or comte cheese grated finely
- 4 baguette slices toasted
- 100 g extra gruyere for the broiler
Method
-
5 min
Peel the onions and cut them into thin half-moon slices, about 5 mm wide.
-
3 min
Heat butter and olive oil in a wide heavy-bottomed pot over medium heat.
-
Add the onion slices in layers, ensuring they all sit in a single even layer.
-
Sprinkle with salt and stir gently. Reduce the heat to medium-low.
-
20 min
Cook, stirring every few minutes, for 30 to 40 minutes until deeply golden and sweet.
Tip Do not rush; browning too quickly burns and turns bitter.
-
5 min
Pour in the wine, scraping up the browned bits from the bottom.
-
2 min
Add the thyme, bay leaf, and stock. Bring to a gentle simmer.
-
10 min
Simmer for 10 minutes to blend the flavours. Season with pepper and strain.
Tip Remove the herb and bay leaf.
-
Preheat the oven broiler to high. Ladle the hot soup into four ovenproof bowls.
-
3 min
Place a toasted bread slice on each bowl and cover with 150 g of cheese.
-
4 min
Broil for 3 to 5 minutes until the cheese is bubbling and evenly browned.
Tip Watch closely as it goes from great to burnt quickly.
Timing
- T-15 min
- Slice onions and start caramelising
- T-60 min
- Add stock, simmer, and plate with cheese
Swap it
- Gruyere AOP
- Use for a more complex, nutty flavour
- White bread
- Use sourdough for a tangier crumb
- White wine
- Swap for dry vermouth for a richer profile
- Vegetable stock
- Use clear chicken broth for extra depth (not veg)