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French Onion Soup With Gruyere

There’s no other soup like French Onion Soup with Gruyere. The hearty, bold flavors from the beef broth and white wine add the perfect touch to the caramelized onion and melty blend of cheeses. Not to mention it’s probably the most fun soup to eat. You’ll definitely want to add this classic recipe to your dinner rotation!
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Course: Soup
Cuisine: French
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 8
Calories: 494kcal
Author: Megan Porta

Ingredients

  • 1/3 cup butter cubed
  • 2 tbsp olive oil
  • 3 yellow onions thinly sliced
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tbsp fresh thyme chopped
  • 1/4 cup all-purpose flour
  • 64 oz beef broth
  • 1 cup white wine
  • 8 slices French bread cut 1/2-inch thick
  • 1 cup gruyere cheese shredded
  • 1 cup swiss cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 2 tbsp parmesan cheese grated

Instructions

  • In a Dutch oven, melt butter and heat oil at the same time. Add the onions, salt, pepper, sugar and thyme and cook over medium heat for 20 minutes or until onions are deep brown in color.
  • Sprinkle the flour over the onion mixture and stir until coated. Gradually add the broth and wine.
  • Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
  • Place bread slices on a baking sheet and broil for 1-2 minutes on each side, or until lightly browned. Set aside.
  • In a medium bowl, combine the cheeses. Ladle soup into ovenproof bowls. Top each with a slice of toasted bread and sprinkle with the cheese mixture. Place the bowls on a baking sheet and broil for 2-3 minutes or until cheese is melted.

Notes

  • Gradually add the broth and wine while stirring consistently to avoid lumps. Scrape the bottom of the pan to get all the browned bits.
  • Onions should be thinly sliced for best texture and flavor.
  • Avoid using red onions for this recipe.
  • White wine can easily be substituted with water or extra broth.
  • If you skip the wine, give the soup a light squeeze of fresh lemon juice and Worcestershire sauce to mimic the wine’s acidity.
  • Oven-proof bowls or soup crocks are required for this recipe.
  • Replace flour with corn starch for a gluten free recipe. Also be sure to look closely at the ingredients in the beef broth.
  • Feel free to switch up the kind of cheese or omit one or more of the cheese types in order to cut back on recipe costs.
  • Fresh thyme is preferred for the recipe, but dried thyme is fine to use, too.
  • Add a bay leaf or two while the soup is cooking for a little extra flavor

Nutrition

Calories: 494kcal | Carbohydrates: 42g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 2081mg | Potassium: 322mg | Fiber: 2g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 4mg | Calcium: 403mg | Iron: 4mg
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