If you love cozy, comforting dishes that feel like a warm hug on a chilly evening, then you’re going to adore this Classic French Onion Soup with Cheese Recipe. This soup isn’t just any old soup — it’s a luscious, deeply caramelized onion concoction bubbling in savory broth, topped with golden, melted cheese and crispy bread. When I first tried this recipe, I was hooked immediately, and trust me, once you make it, your family and friends will be begging for seconds!
Why You’ll Love This Recipe
- Deeply Caramelized Onions: Slow cooking the onions brings out rich, sweet flavors that transform this soup.
- Perfectly Cheesy Topping: The mix of Gruyere and mozzarella creates that irresistible bubbly crust you’ll want to scrape off every last bit.
- Simple Ingredients, Big Flavor: You don’t need fancy items to make this classic shine in your kitchen.
- Comfort Food That Impresses: It’s elegant enough for guests but cozy enough for a weeknight – a true winner.
Ingredients You’ll Need
This recipe combines sweet onions, savory broth, and the magic of melted cheese and toasted bread, creating layers of flavor that are just irresistible. Choosing good quality ingredients makes a big difference here, especially with the onions and the cheese.
- Olive oil: Use a mild flavored olive oil to gently start the caramelization without overpowering the onions.
- Onions: Sweet varieties like Vidalia or Maui are my go-tos, but any yellow onions will do just fine.
- Light brown sugar: This helps speed up the caramelization process without making the soup too sweet.
- Worcestershire sauce: Adds umami depth and a subtle tang that rounds out the flavors.
- Garlic: Just a couple of cloves minced fresh – it lends the soup a wonderful aroma.
- Butter: Optional, but I love how it deepens the richness.
- All-purpose flour: Helps thicken the soup slightly; you can skip if you want a lighter broth.
- Wine (sherry, marsala, or port): Adds a gorgeous complexity – I often use a dry sherry.
- Beef stock: Traditional and classic, but chicken or vegetable stock are fine substitutes.
- Fresh thyme: Fresh herbs elevate the soup’s aroma and flavor beautifully.
- Bay leaf: Infuses the broth with that subtle aromatic nuance.
- Kosher salt and black pepper: Essential seasonings to balance the soup.
- Crusty French bread: Toasted to hold up under the melted cheese without getting soggy.
- Gruyere cheese: The key to that signature nutty and melty topping.
- Mozzarella cheese: Mixed in for extra gooey stretch and golden browning.
Variations
I love how versatile this Classic French Onion Soup with Cheese Recipe is — you can easily tweak it to suit your tastes or dietary needs. Don’t be afraid to get creative here!
- Vegetarian Version: Swap the beef stock for a rich vegetable stock and skip the Worcestershire sauce (or use a vegetarian-friendly version).
- Cheese Twist: I’ve tried adding a bit of sharp cheddar or fontina for a different cheese profile that’s just as delicious.
- Wine Variations: Not a fan of sherry? Marsala or port adds sweetness and complexity – perfect for cozy nights.
- Make it Gluten-Free: Use gluten-free bread and substitute the flour with gluten-free all-purpose flour or omit altogether.
How to Make Classic French Onion Soup with Cheese Recipe
Step 1: Slowly caramelize the onions
Heat olive oil in a large, heavy-bottomed pot over medium heat. Thinly slice about 3 pounds of onions — I cut them into half moons for even cooking. Add the onions and sprinkle in the brown sugar and Worcestershire sauce. This combo helps the onions caramelize beautifully without burning. Stir every few minutes for about 25-30 minutes, until the onions turn a deep golden brown — this is what gives the soup its signature sweetness and depth. Patience here wins every time!
Step 2: Build the base flavor
After the onions are perfectly caramelized, stir in minced garlic and cook for a minute until fragrant. Then, if using, add butter and sprinkle in the flour, stirring constantly for about 2 minutes to cook the raw flour taste and form a light roux. Pour in the wine, scraping the bottom of the pot to lift all those tasty browned bits — this is pure flavor gold. Let the wine reduce slightly before moving on.
Step 3: Add broth and herbs, simmer gently
Pour in your stock — typically 8 cups of beef broth for that classic richness. Toss in fresh thyme and a bay leaf, then let the soup come to a gentle simmer for about 20 minutes. Season with kosher salt and pepper to taste. Once aromatic and delicious, fish out the herbs and discard them.
Step 4: Toast bread and broil with cheese
While the soup simmers, slice and toast your French bread until crisp, so it holds up when submerged in the soup. To serve, ladle soup into oven-safe bowls or crocks, top each with a toasted bread slice, then heap on a mix of shredded Gruyere and mozzarella. Pop these under a hot broiler until the cheese bubbles and browns beautifully — this is the moment where all that effort turns into a divine, cheesy crust.
Pro Tips for Making Classic French Onion Soup with Cheese Recipe
- Slow and Low Onion Cooking: I learned patience is key here—rushing caramelization results in burnt or bitter onions, so take your time for that perfect sweetness.
- Don’t Skip the Toasting: Toasting the bread prevents it from going soggy and adds a lovely crunch contrast to the melty cheese topping.
- Mix Your Cheeses: Combining Gruyere and mozzarella gives the best melt and flavor combo – Gruyere for nuttiness, mozzarella for stretch.
- Broiler Watch: Keep a close eye under the broiler because cheese can go from perfectly golden to burned in seconds.
How to Serve Classic French Onion Soup with Cheese Recipe
Garnishes
I usually keep it simple with freshly chopped parsley or thyme sprigs on top after broiling for a fresh herbal brightness, but sometimes a sprinkle of cracked black pepper or a dash of smoked paprika adds an unexpected pop.
Side Dishes
My family goes crazy for this soup alongside a crisp green salad with vinaigrette or a simple roasted vegetable medley. I also love serving it with a light cheese plate for a fancy touch.
Creative Ways to Present
For special occasions, I sometimes serve it in mini ramekins for a charming appetizer portion or hollow out a small baguette to serve the soup right inside the bread bowl – super fun and impressive!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The flavors actually deepen overnight, so it often tastes even better the next day.
Freezing
I’ve frozen this soup without the bread and cheese toppings. When you want to enjoy it later, thaw overnight in the fridge and add fresh toasted bread and cheese before broiling for the best texture.
Reheating
I reheat gently on the stovetop over low heat to avoid scorching. Then, ladle into oven-safe bowls, add fresh toasted bread and cheese, and broil to revive that signature bubbly crust.
FAQs
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Can I use other types of onions for this soup?
Absolutely! While sweet onions like Vidalia enhance the soup’s natural sweetness, you can use yellow, white, or even red onions. Just keep in mind the flavor profile might vary slightly.
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Is it necessary to use wine in Classic French Onion Soup with Cheese Recipe?
Wine adds great depth and complexity, but if you prefer, you can skip it and use extra stock. I recommend a dry sherry or Marsala for authentic flavor if you decide to include it.
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Can I prepare this soup in advance?
Yes, you can make the soup base a day ahead and refrigerate it, then reheat and add the bread and cheese just before serving for maximum freshness.
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What’s the best bread for French onion soup?
Crusty French bread or baguette slices are best — they hold up well under the broth and cheese, maintaining texture without becoming mushy.
Final Thoughts
I absolutely love how this Classic French Onion Soup with Cheese Recipe turns out — it’s like a little luxury you can make right at home with simple steps and ingredients. Whenever I serve this, it’s like sharing a piece of France, warmed by the melty cheese and deep, rich broth. Give this recipe a try; I promise the cozy, satisfying flavors will make it a new family favorite, just like it did in my kitchen!
Print
Classic French Onion Soup with Cheese Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
A classic French Onion Soup featuring deeply caramelized sweet onions simmered in rich beef stock, topped with toasted crusty French bread and melted Gruyere and mozzarella cheese. This comforting soup combines savory flavors with a cheesy, bubbly finish under the broiler, perfect as a hearty appetizer or main dish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 pounds onions (about 5 or 6 medium onions), thinly sliced
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon butter (optional)
- 2 tablespoons all-purpose flour (optional)
- 1 cup wine (sherry, marsala, or port, optional)
- 8 cups beef stock (can substitute chicken or vegetable stock)
- 1 small bunch fresh thyme
- 1 bay leaf
- 1 tablespoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Toppings
- 16 slices crusty French bread, toasted
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Halve, peel, and thinly slice the onions, then add them to the pot and stir well to coat with oil.
- Caramelize the Onions: Add the brown sugar and Worcestershire sauce. Cook the onions, stirring every few minutes, until they become deep golden brown and richly caramelized. This process deeply develops the soup’s sweet and savory flavor.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, to infuse the soup base with aromatic depth.
- Incorporate Butter and Flour: Add the butter to the pot and sprinkle in the flour, stirring to combine. This optional step helps thicken the soup slightly and adds richness.
- Deglaze with Wine: Pour in the wine and stir well, scraping up any browned bits stuck to the bottom of the pot. This adds a layer of complex flavor to the soup.
- Add Stock and Herbs: Stir in the beef stock along with the fresh thyme bundle and bay leaf. Bring the soup to a gentle simmer, allowing the flavors to meld and the soup to warm through.
- Season: Add kosher salt and black pepper to taste. Adjust seasoning as needed for balance.
- Remove Herbs and Portion: Discard the thyme stems and bay leaf. Ladle the hot soup into heat-safe bowls or crocks.
- Add Bread and Cheese Topping: Top each bowl with toasted French bread slices, then sprinkle evenly with shredded Gruyere and mozzarella cheeses.
- Broil to Finish: Place the bowls under the broiler until the cheese melts, browns, and bubbles, creating a golden crust. Serve immediately while hot and cheesy.
Notes
- Use sweet onion varieties like Maui or Vidalia for a naturally sweeter caramelized flavor; yellow or white onions work as well.
- The butter and flour step is optional but helps create a richer, slightly thicker soup.
- Wine enhances flavor but can be omitted for a non-alcoholic version; use additional stock instead.
- Beef stock gives authentic depth, but chicken or vegetable stocks are good substitutes for dietary preferences.
- Ensure bowls or crocks are broiler-safe to prevent cracking during the cheese melting step.
- Toasting the bread beforehand prevents it from becoming too soggy when submerged in the soup.
Nutrition
- Serving Size: 1 cup of soup with bread and cheese topping
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
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