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French Onion Soup with Cheese Gratinee Recipe

French Onion Soup with Cheese Gratinee Recipe

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Jump to Recipe· 4.7 from 52 reviews

If you’re craving the ultimate cozy comfort food, you’re in for a treat with this French Onion Soup with Cheese Gratinee Recipe. I absolutely love how the rich, caramelized onions meld with the savory broth and that ooey-gooey browned cheese topping just takes it over the top. Whether it’s a chilly evening or you want to impress friends with something classic and delicious, this soup truly delivers. Stick with me, and I’ll show you all my tips so your soup ends up perfectly flavorful and rich every single time.

❤️

Why You’ll Love This Recipe

  • Deep, Rich Flavor: Slow caramelizing the onions brings out an incredible sweetness and umami that defines this dish.
  • Cheese Gratinee Perfection: The bubbling, golden cheese layer on top adds the perfect savory crunch everyone raves about.
  • Simple Ingredients, Big Impact: Just onions, broth, cheese, and a few pantry staples combine for a gourmet experience at home.
  • Comfort Food Classic: This soup warms your soul and is always a crowd-pleaser for family dinners or casual entertaining.
Two white handled bowls hold French onion soup, each layered with dark brown broth at the bottom, topped by soft golden-brown toasted bread slices covered with melting, bubbly, browned cheese. A fresh green sprig of thyme rests on the cheese in each bowl. The bowls sit on a dark baking tray with a few green thyme sprigs nearby and two silver spoons are placed on the right. A white cloth with blue stripes is partly visible under the tray. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - French Onion Soup with Cheese Gratinee, French Onion Soup recipe, caramelized onion soup, cheesy French onion soup, classic onion soup with cheese this Recipe

Ingredients You’ll Need

Every ingredient in this French Onion Soup with Cheese Gratinee Recipe plays a role in making it rich and comforting. I always recommend using sweet onions if you can find them—they caramelize beautifully and add natural sweetness.

Flat lay of a small white ceramic bowl of golden olive oil, a cluster of five medium fresh yellow onions sliced thinly, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl of thick reddish-brown Worcestershire sauce, two whole fresh garlic cloves unpeeled, a small pat of creamy butter on a white ceramic plate, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of deep red wine, a simple white ceramic bowl filled with rich dark beef stock, a small bunch of fresh green thyme sprigs, a single dried bay leaf, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of cracked black pepper, several slices of rustic crusty French bread, a small white ceramic bowl piled with shredded pale yellow Gruyere cheese, and a small white ceramic bowl heaped with shredded white mozzarella cheese, all ingredients arranged symmetrically with balanced spacing and perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - French Onion Soup with Cheese Gratinee, French Onion Soup recipe, caramelized onion soup, cheesy French onion soup, classic onion soup with cheese
  • Olive oil: Helps with the initial sauté; use a good quality oil for the best aroma.
  • Onions: Sweet varieties like Maui or Vidalia really bring the best caramelized flavor.
  • Light brown sugar: A little sugar speeds up and deepens the caramelization.
  • Worcestershire sauce: Adds a subtle tangy umami punch that complements the beef stock.
  • Garlic: Freshly minced garlic brightens the soup’s base flavor.
  • Butter: Optional but gives luscious richness in combination with olive oil.
  • All-purpose flour: Used to thicken the soup slightly and create a velvety texture.
  • Wine (sherry, marsala, or port): Adds depth and a touch of sweetness to the broth.
  • Beef stock (or chicken/vegetable): The heart of the soup—beef stock is traditional and gives savory depth.
  • Fresh thyme: Fragrant herbs make all the difference in a classic French onion soup.
  • Bay leaf: Adds subtle aromatic notes throughout the simmer.
  • Kosher salt and black pepper: To balance and season the soup perfectly.
  • Crusty French bread: Toast it well to hold up under the cheese and soak up the broth.
  • Gruyere cheese: The king of French onion soup cheese, perfect melting and nutty flavor.
  • Mozzarella cheese: Adds extra gooeyness and a mild creaminess when combined with Gruyere.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this French Onion Soup with Cheese Gratinee Recipe can be. Over the years, I’ve played around with a few twists — and I encourage you to make it your own!

  • Vegetarian version: Swap the beef stock for vegetable stock and use mushroom broth for that umami depth; my vegetarian friends love this twist.
  • Cheese swap: Try fontina or provolone instead of mozzarella for a richer melt and slightly different flavor.
  • Wine choice: I’ve used sweet Marsala or dry sherry; both bring unique notes, so experiment with what you have unopened.
  • Herb additions: Adding a sprig of rosemary along with thyme can add an aromatic layer I enjoy on cold nights.

How to Make French Onion Soup with Cheese Gratinee Recipe

Step 1: Caramelize Your Onions to Perfection

Begin by heating olive oil in a heavy-bottomed pot over medium heat. Slice your onions thinly — this is key for even caramelization. Toss them in, then sprinkle with the brown sugar and Worcestershire sauce. Stir often but patiently cook them low and slow until they’re a deep, rich golden brown. This can take about 30-35 minutes. When I first tried this, I rushed it and got bland onions. Don’t make the same mistake — the flavor relies on this step!

Step 2: Build the Base with Garlic, Butter, and Flour

Once your onions are beautifully caramelized, stir in minced garlic and cook for just a minute until fragrant. Then, add butter and sprinkle the flour over everything—this combo helps thicken the soup. Stir constantly for a couple of minutes to avoid any floury taste and to cook out the rawness.

Step 3: Deglaze with Wine and Add Stock and Herbs

Pour in your choice of wine to deglaze the pot, scraping up those flavorful browned bits stuck to the bottom. Then pour in the stock slowly, toss in fresh thyme and bay leaf, and bring everything to a simmer. Let it bubble gently for 20 minutes to allow flavors to marry beautifully. Remember to taste and season with salt and pepper.

Step 4: Assemble, Top, and Broil Your Soup

Remove the thyme stems and bay leaf, then ladle the soup into oven-safe bowls or crocks. Top each bowl with a toasted slice of crusty French bread and a generous heap of shredded Gruyere and mozzarella cheese. Pop them under the broiler until the cheese is golden, bubbly, and irresistibly melty. This step makes all the difference — that gratinee topping is pure magic.

👨‍🍳

Pro Tips for Making French Onion Soup with Cheese Gratinee Recipe

  • Patience is Key: Don’t rush caramelizing onions; slow cooking unlocks their natural sweetness and depth.
  • Toast Your Bread Well: Dry, crusty bread holds up to the broth without becoming soggy instantly—toast it until just golden.
  • Cheese Combo Magic: Mixing Gruyere with mozzarella gives you the right balance of flavor sophistication and creamy melt.
  • Use Oven-Safe Bowls: Avoid transferring soup after assembly to keep that beautiful gratinee intact and avoid spills.

How to Serve French Onion Soup with Cheese Gratinee Recipe

French Onion Soup with Cheese Gratinee Recipe - Serving

Garnishes

I usually stick to the classic combo of toasted bread and cheese, but I love a sprinkle of fresh chopped parsley or a tiny pinch of cracked black pepper right before serving to add freshness and a touch of color. It makes the soup look as good as it tastes!

Side Dishes

French onion soup is a meal in itself, but when I want to round it out, I often pair it with a simple green salad or roasted seasonal veggies. A crisp white wine or a dry rosé alongside makes for a lovely dinner.

Creative Ways to Present

For special occasions, I love serving this soup in mini ramekins or mini crocks for individual portions that look charming and elegant. Topping each with a parmesan crisp or a tiny herb bouquet adds a restaurant-style flourish even at home.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 3 days. I usually keep the soup, toasted bread, and cheese separate to maintain the best texture.

Freezing

I’ve successfully frozen the soup base (without bread or cheese) in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup base on the stovetop until steaming hot. Assemble the bowls with fresh toasted bread and cheese then broil until bubbly and golden again—it almost tastes freshly made!

FAQs

  1. Can I make French Onion Soup with Cheese Gratinee Recipe vegetarian?

    Absolutely! Simply swap the beef stock for vegetable stock or mushroom broth for that rich umami flavor, and you’ll still get a delicious soup. Just remember to use vegetarian-friendly Worcestershire sauce as some versions contain anchovies.

  2. What type of cheese is best for French onion soup?

    Gruyere is the classic choice thanks to its nutty flavor and excellent melting quality. Mixing it with mozzarella adds extra gooeyness and creaminess, which I love for a perfect cheese gratinee topping.

  3. How do I prevent the bread from getting soggy?

    To avoid sogginess, toast your bread slices until crisp and add them to the soup bowls right before broiling with cheese on top. The toasty bread acts as a sturdy base and soaks up just enough broth to stay delicious.

  4. Can I use other types of wine instead of sherry?

    Yes! Marsala or port wines work beautifully and add different nuances of flavor. If you prefer to skip alcohol, just add a splash of apple cider vinegar or a bit more Worcestershire sauce to keep the richness.

  5. Is it necessary to use flour in the recipe?

    Flour helps thicken the soup slightly for a rich mouthfeel, but if you prefer a lighter broth, you can skip it. Just keep in mind the texture will be a little thinner but still tasty.

Final Thoughts

This French Onion Soup with Cheese Gratinee Recipe is one of those dishes I turn to whenever I want to feel nurtured by food. The process is a bit slower, but trust me, it’s so worth it — the deep onion flavor combined with that toasted bread and bubbly cheese topping is pure magic. I know once you try it, it’ll become a favorite you come back to time and again, just like my family and me. So light the broiler and dive in — you’re going to love every spoonful!

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French Onion Soup with Cheese Gratinee Recipe

French Onion Soup with Cheese Gratinee Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 52 reviews
  • Author: Jessica
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French
Print Recipe

Description

This classic French Onion Soup recipe features sweet caramelized onions, a rich beef broth infusion, and a cheesy toasted bread topping melted to perfection under the broiler. It’s a comforting and hearty soup ideal for cozy meals.

Ingredients

Soup Base

  • 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 with 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

  1. Heat the Olive Oil: In a large, heavy-bottomed pot over medium heat, warm the olive oil to prepare for sautéing the onions.
  2. Prepare and Cook Onions: Halve, peel, and thinly slice the onions. Add them to the pot, stirring to coat with oil. Add brown sugar and Worcestershire sauce, then cook, stirring every few minutes, until the onions become deep golden brown and caramelized, about 35 minutes.
  3. Add Garlic: Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
  4. Add Butter and Flour: Incorporate the butter, then sprinkle in the flour. Stir well to combine, creating a roux which will slightly thicken the soup.
  5. Deglaze with Wine: Pour in the wine and stir, scraping any browned bits off the bottom of the pot to enrich the flavor.
  6. Add Stock and Herbs: Pour in the beef stock, add the fresh thyme bouquet and bay leaf, then bring the soup to a gentle simmer.
  7. Season the Soup: Add kosher salt and black pepper to taste. Let the soup simmer for about 20 minutes to meld the flavors.
  8. Remove Herbs: Take out the thyme stems and bay leaf from the pot before serving.
  9. Assemble Bowls: Ladle the hot soup into oven-proof bowls or crocks. Top each with toasted French bread slices, then sprinkle with shredded Gruyere and mozzarella cheeses.
  10. Melt Cheese Under Broiler: Place the bowls under a preheated broiler until the cheese is bubbly and golden brown, typically 3-5 minutes.
  11. Serve: Carefully remove from the oven and serve immediately, enjoying the rich, savory flavors and melted cheesy topping.

Notes

  • Use sweet onion varieties like Maui or Vidalia for a naturally sweeter and more flavorful soup base.
  • Butter and flour help thicken the soup but can be omitted for a lighter version.
  • Sherry, marsala, or port wine add complexity; substitute with extra stock if desired.
  • To prevent soggy bread, toast slices until crisp before adding to the soup bowls.
  • Gruyere is the classic cheese choice for authentic flavor, but mozzarella adds gooey meltiness.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 310 kcal
  • Sugar: 8 g
  • Sodium: 900 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 12 g
  • Cholesterol: 30 mg

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