Print

French Onion Soup with Caramelized Onions and Gruyère Cheese Recipe

Print Recipe

★★★★★

4.3 from 65 reviews

This classic French Onion Soup features slow-caramelized onions simmered in a rich beef broth with hints of brandy and vermouth. Topped with toasted baguette slices rubbed with garlic and blanketed in bubbling melted Gruyère and Comté cheese, this comforting soup offers deep, savory flavors perfect for a cozy meal.

Ingredients

Scale

Soup

  • 2 tablespoons quality olive oil
  • 2½ tablespoons salted butter
  • 2 pounds yellow onion (halved, cut into ¼-inch thick slices)
  • ½ pound sweet onion (halved, cut into ¼-inch thick slices)
  • 6 sprigs thyme
  • ¼ cup brandy
  • 1 cup dry vermouth (or Sauvignon Blanc)
  • 2½ teaspoons worcestershire sauce
  • 2½ teaspoons fish sauce (plus more to taste)
  • 1½ tablespoons fresh garlic (minced)
  • 1 large bay leaf
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon freshly cracked black pepper (plus more to taste)
  • 5½ cups homemade beef stock (or low sodium quality beef stock)

Toppings

  • ½ baguette (cut into ½-inch thick slices)
  • Olive oil (for brushing)
  • 1 large clove garlic (halved)
  • 1 cup Gruyère cheese (freshly shredded)
  • ½ cup Comté cheese (freshly grated)
  • Chives (optional garnish, finely chopped)

Instructions

  1. Caramelize the Onions: Over medium heat, add olive oil and butter to a large pot. Once butter is melted, add yellow and sweet onions. Stir occasionally, allowing onions to slowly brown over 1 hour and 15 minutes to 1 hour and 40 minutes. If the onions dry out, add 1½ teaspoons of water at a time to prevent burning.
  2. Develop the Fond: Increase heat to medium-high and continue cooking the onions for 2-3 minutes to create a rich brown glaze, called fond, on the bottom of the pot; this adds deep flavor.
  3. Add Garlic: Stir in minced garlic and cook for about 2 minutes until fragrant.
  4. Deglaze with Brandy and Vermouth: Pour in the brandy and scrape the fond off the pot to incorporate these flavors. Cook until most of the liquid evaporates. Add dry vermouth or white wine and reduce the liquid by half over approximately 4 minutes.
  5. Add Flavorings and Simmer: Stir in worcestershire sauce, fish sauce, and ½ teaspoon black pepper. Add thyme sprigs and bay leaf. Pour in beef stock, bring to a boil, then reduce to a simmer. Cover partially and simmer for 40 minutes, stirring occasionally. Meanwhile, preheat oven to 400°F for toasting bread.
  6. Toast the Bread: Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 5-8 minutes until toasted and lightly browned. Remove and set aside.
  7. Season the Soup: Taste and adjust seasoning with additional kosher salt and black pepper if needed. Change oven setting to broil.
  8. Prepare Garlic Toasts and Broil: Rub top of toasted bread slices with halved garlic cloves, ensuring corners are well covered. Place oven-safe bowls on a baking sheet, ladle soup into bowls, top each with garlic-rubbed toasts, then sprinkle generously with Gruyère and Comté cheese. Broil until cheese melts completely and lightly browns. Garnish with chopped chives if desired. Serve hot and enjoy!

Notes

  • Caramelizing onions slowly is key for the deep, sweet flavor in the soup; don’t rush this step.
  • If the onions start to stick or brown too quickly, add small amounts of water to prevent burning.
  • Fish sauce adds umami; adjust amount to taste.
  • Bread toasted with olive oil and rubbed with fresh garlic gives a delicious aroma and flavor.
  • Use high-quality Gruyère and Comté cheeses for best melt and taste.
  • Leftover soup can be stored refrigerated for up to 3 days and reheated gently.
  • This soup is traditionally served hot and bubbling with melted cheese on top.

Keywords: French Onion Soup, caramelized onions, beef broth soup, cheese toast soup, classic French recipe

Find it online: https://foodiecara.com/french-onion-soup-with-caramelized-onions-and-gruyere-cheese-recipe/