French Onion Soup with Cheese and Croutons

Introduction

rench Onion Soup with Cheese and Croutons is a timeless classic that turns simple ingredients into pure comfort. Sweet, slowly caramelized onions simmer in a rich, savory broth until deep and fragrant, then the soup is ladled into bowls, topped with toasted baguette slices, and blanketed with Gruyère that melts and bubbles to a golden crown. Rustic yet elegant, it’s the kind of dish that warms you through on cold evenings and brings a touch of Parisian bistro charm to your table.

Why I Love This Recipe

I love this recipe because it takes the simplest ingredients—onions, bread, cheese, and broth—and transforms them into something extraordinary. The process of slowly caramelizing the onions fills the kitchen with an inviting aroma and creates a depth of flavor that feels both comforting and indulgent.

There’s also something magical about the final presentation: the crusty croutons soaking up the savory broth while still holding their bite, all topped with gooey, golden cheese that stretches with every spoonful. It’s rustic, cozy, and elegant all at once—a dish that feels like a warm hug but looks like it came from a French bistro.

Why It’s a Must-Try Dish

French Onion Soup is a must-try because it captures the essence of classic French cooking—taking simple ingredients and turning them into something extraordinary. It’s not only a crowd-pleaser but also a dish that looks and tastes gourmet, making it perfect for both family dinners and dinner parties. If you’ve never had it before, the first spoonful—filled with sweet onions, flavorful broth, and melty cheese—will win you over instantly.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes

Servings & Nutrition

• Servings: 4 bowls
• Calories: ~380 kcal per serving (including cheese and croutons)

Cuisine & Course

• Cuisine: French
• Course: Soup / Appetizer / Main (light meal)

Ingredients

For the Soup:

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar (helps with caramelization)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup dry white wine (optional, for deglazing)
• 6 cups beef broth (or vegetable broth for vegetarian option)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 bay leaf

For the Croutons & Topping:

• 1 French baguette, sliced
• 2 cups grated Gruyère cheese (or Swiss cheese as a substitute)
• ½ cup Parmesan cheese (optional, for extra flavor)

Simple Cooking Directions

1. Slowly caramelize onions in butter and olive oil.
2. Add garlic, sugar, and seasonings. Deglaze with white wine.
3. Pour in broth, thyme, and bay leaf; simmer until rich in flavor.
4. Toast baguette slices.
5. Ladle soup into oven-safe bowls, top with bread, and cover with cheese.
6. Broil until the cheese is golden and bubbly.

Step-by-Step Preparation Method

1. Caramelize the onions
   • Heat butter and olive oil in a large pot.
   • Add sliced onions and cook on medium-low heat for 30–40 minutes, stirring occasionally until onions are golden brown.
2. Add garlic and seasonings
   • Stir in garlic, sugar, salt, and black pepper. Cook for another 2 minutes.
3. Deglaze the pot
   • Add white wine (if using) and scrape the bottom of the pot to release browned bits. Let it cook down.
4. Simmer the soup
   • Add beef broth, thyme, and bay leaf. Simmer uncovered for 25–30 minutes. Remove thyme sprigs and bay leaf.
5. Prepare croutons
   • While the soup simmers, slice the baguette, brush with olive oil, and toast until golden.
6. Assemble and broil
   • Ladle soup into oven-safe bowls, place toasted bread on top, sprinkle generously with Gruyère (and Parmesan if using).
   • Place under a broiler until cheese is melted and bubbly.

How to Serve

Serve piping hot in individual bowls with the cheesy crouton topping. Pair with a fresh green salad or roasted vegetables for a complete meal. A glass of white wine or sparkling water also makes a great pairing.

Additional Tips

• Use yellow or sweet onions for best flavor.
• Caramelize onions slowly—don’t rush, as this step builds the soup’s flavor.
• Use good-quality broth since it’s the base of the soup.
• Always use oven-safe bowls if broiling the cheese topping.

Variations

• Vegetarian Option: Use vegetable broth instead of beef broth.
• Different Cheese: Try mozzarella, Emmental, or provolone if you don’t have Gruyère.
• Gluten-Free: Use gluten-free bread for the croutons.
• Extra Richness: Add a splash of brandy or sherry before simmering.

Freezing and Storage

• Refrigerator: Store soup (without bread/cheese) in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Add bread and cheese only when reheating and serving.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Sharp knife & cutting board
• Oven-safe bowls
• Broiler/oven for melting cheese

Conclusion

French Onion Soup with Cheese and Croutons is a classic comfort dish that elevates everyday ingredients into something gourmet. With its rich caramelized onions, hearty broth, and gooey cheese topping, it’s a recipe that brings warmth, comfort, and elegance to any meal. Whether served as a starter or a light main dish, this soup is guaranteed to impress and satisfy.

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French Onion Soup with Cheese and Croutons

Author: admin Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 70 mins Total Time 1 hr 25 mins

Servings: 4 Calories: 380 kcal

Description

rench Onion Soup with Cheese and Croutons is a timeless classic that turns simple ingredients into pure comfort. Sweet, slowly caramelized onions simmer in a rich, savory broth until deep and fragrant, then the soup is ladled into bowls, topped with toasted baguette slices, and blanketed with Gruyère that melts and bubbles to a golden crown.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar (helps with caramelization)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup dry white wine (optional, for deglazing)
• 6 cups beef broth (or vegetable broth for vegetarian option)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 bay leaf

For the Croutons & Topping:

• 1 French baguette, sliced
• 2 cups grated Gruyère cheese (or Swiss cheese as a substitute)
• ½ cup Parmesan cheese (optional, for extra flavor)

Instructions

1. Caramelize the onions : Heat butter and olive oil in a large pot. Add sliced onions and cook on medium-low heat for 30–40 minutes, stirring occasionally until onions are golden brown.
2. Add garlic and seasonings : Stir in garlic, sugar, salt, and black pepper. Cook for another 2 minutes.
3. Deglaze the pot : Add white wine (if using) and scrape the bottom of the pot to release browned bits. Let it cook down.
4. Simmer the soup : Add beef broth, thyme, and bay leaf. Simmer uncovered for 25–30 minutes. Remove thyme sprigs and bay leaf.
5. Prepare croutons : While the soup simmers, slice the baguette, brush with olive oil, and toast until golden.
6. Assemble and broil : Ladle soup into oven-safe bowls, place toasted bread on top, sprinkle generously with Gruyère (and Parmesan if using). Place under a broiler until cheese is melted and bubbly.

Keywords: French Onion Soup with Cheese and Croutons