Onion soup with Gruyère is a French classic dish that tastes fantastic on cold autumn days. For this dish you need refractory soup bowls.
Drink as always Champagne or a Riesling with some residual sweetness.
Tips and variations
- Cook the onions over medium-low heat for at least 30–45 minutes, stirring occasionally. They should turn deep golden-brown, not burnt.
- Add a little dry white or red wine once the onions are caramelised and let it reduce — this adds depth and acidity.
- Use a good beef stock — it is the backbone of the soup. Homemade gives the best result, but a good shop-bought one works well.
- Gruyère is the classic choice, but Comté, Emmental or Jarlsberg also melt well and give great flavour.
- Gratinate the bread slices with cheese under the grill until the cheese bubbles and turns golden.
🍷 Wine tips
Chardonnay (Alsace) — Onion soup with Gruyère is a rich, hearty dish with layers of umami and cheese. Full-bodied Chardonnay from Alsace harmonises well. Alsace Pinot Gris is an aromatic and intriguing alternative.
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Onion soup with Gruyère
Ingredients
Method
- Set the Oven to 150 degrees.
- Make a bouquet garni and tie a string around the herbs (do not need this but will make it easier to remove it from the soup).
- Cut the onion into thin slices.
- melt butter in a saucepan and brown the onion lightly.
- Add the stock and bouquet garni, bring to the boil.
- Turn down the heat when it boils and let the soup simmer under the lid for 30 min.
- Remove the bouquet garni and season with salt and pepper.
- Roast slices of the baguette
- Pour the soup into refractory soup bowls and cover the soup with toast.
- Sprinkle grated cheese over.
- Put the soup bowls in the oven at 150 degrees and leave them until the cheese is golden brown.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Butternut squash or Hokkaido pumpkin are ideal choices. Both have sweet, dense flesh that blends into a smooth, creamy soup. Hokkaido has the advantage that you do not need to peel it.
Yes, pumpkin soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently and add a splash of cream if needed.
Roasted pumpkin seeds, a swirl of cream, crispy bacon, fresh herbs like sage or thyme, or a drizzle of chili oil all work wonderfully as toppings.