Onion soup with Gruyère is a classic French dish that tastes fantastic on cold autumn days. For this dish you need ovenproof soup bowls.
To drink: ideally a Pinot Gris from Alsace.
Onion soup with Gruyère is the French bistro classic that warms you from the inside. Sweet caramelised onions, a rich beef stock and a crisp slice of bread covered in melted Gruyère: this is comfort food at its very best.
The secret is patience with the onions. They need to cook slowly for at least 30 to 45 minutes until deep golden brown and sweet. It is not a step you can rush, but the result is worth every minute.
Tips and variations
- Cook the onions over medium-low heat for at least 30 to 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, as 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
Classic French onion soup with melted Gruyère. A hearty, filling onion soup for cold days. To drink: ideally a Pinot Gris from Alsace.
Ingredients
Instructions
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Set the oven to 150 degrees.
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Make a bouquet garni and tie a string around the herbs (not essential, but it makes the herbs easier to remove from the soup).
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Cut the onion into thin slices.
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Melt the butter in a saucepan and brown the onion lightly.
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Add the stock and bouquet garni, bring to the boil.
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Turn down the heat when it boils and let the soup simmer under the lid for 30 min.
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Remove the bouquet garni and season with salt and pepper.
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Toast slices of the baguette.
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Pour the soup into ovenproof soup bowls and cover the soup with toast.
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Sprinkle grated cheese over.
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Put the soup bowls in the oven at 150 degrees and leave them until the cheese is golden brown.
Notes
Tips: Caramelise the onions slowly over low heat for 30 to 40 minutes. Take your time, rushing ruins their natural sweetness. Stir now and then.
Storage: The soup keeps in the fridge for 3 to 4 days. Gratinate the cheese just before serving, never in advance.
FAQ: Gruyère can be replaced with Emmental, Comté or another good mild cheese if you cannot find it.
Nutrition per serving
- Calories
- 582 kcal
- Carbohydrates
- 34 g
- Protein
- 29 g
- Fat
- 37 g
- Saturated fat
- 22 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 11 g
- Trans fat
- 1 g
- Cholesterol
- 115 mg
- Sodium
- 952 mg
- Potassium
- 400 mg
- Fiber
- 4 g
- Sugar
- 9 g
Nutrition values are estimates.
FAQ
Yellow onions are the traditional choice and caramelise best thanks to their natural sugar content. Shallots give a more delicate flavour, while red onions give a slightly different colour and a mild sweetness. A mix works really well. Whatever the onion, slow caramelisation over low heat for at least 45 minutes is the key to a deep, sweet flavour.
Yes. Comté is the closest alternative and tastes almost identical. Emmental, Beaufort and Jarlsberg also melt beautifully. Choose a cheese that melts well and has a nutty flavour, and avoid cheeses with a high moisture content such as mozzarella, as they taste too mild.
The soup base (without bread and cheese) can be made 1 to 2 days ahead and kept in the fridge. Reheat, pour into ovenproof soup bowls, add the bread and cheese and gratinate just before serving.
Bake the bread slices with olive oil in the oven at 200 °C until golden brown. Put them on the soup just before serving so they stay crisp.