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French Soup Comfort food Winter Cheese Classic

French onion soup is one of those dishes you don't rush. Give the onions time to become soft and deep golden, and the soup will do the rest. Serve it steaming hot in beautiful soup bowls with a thick layer of melted Gruyère on top, and you'll immediately understand why this recipe has lasted for centuries. Perfect for a cold evening, a relaxed weekend, or simply when you crave something truly tasty.

x_ckl_recipe_markerFrench onion soup with cheese croutons A rich, slowly cooked onion soup topped with a golden cheese crust on crunchy croutons. This brings the French café feeling straight to your table. How to make French onion soup with cheese croutons? Starter French 6 servings 15 min 5 min 1 hour 20 min

Peel the onions and slice them into thin half-rings.
Melt the butter in a large pan over medium heat. Add the onions with a pinch of salt and cook gently for 35 to 45 minutes, stirring regularly. The onions should be deep golden brown and very soft. Only then will you get that rich, sweet flavor.
Add the garlic and cook for another 2 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute on low heat so the raw flour taste disappears.
Deglaze with the white wine, scraping up any browned bits from the bottom. Let the wine reduce for 2 minutes.
Add the beef stock, then add the thyme and bay leaf and bring to a boil. Let the soup simmer on low heat for 20 minutes. Remove the thyme sprigs and bay leaf. Season with pepper and salt.
Preheat the oven grill to 220°C. Toast the slices of baguette briefly in the oven or in a dry frying pan until they are golden brown and crisp.
Place the ovenproof soup bowls on a baking sheet. Ladle the soup into them, place one or two crouton slices on top and cover generously with grated Gruyère.
Put the bowls under the grill and gratin for 4 to 5 minutes until the cheese is melted, bubbling and lightly browned. Note: the bowls will become very hot. Serve immediately.

French Soup Comfort food Winter Cheese Classic 1.2 kg onions (approx. 6 large onions) 50 g unsalted butter 2 garlic cloves, finely chopped 1 tbsp flour 150 ml dry white wine 1.2 liters beef stock (from cubes or homemade) 3 sprigs fresh thyme 1 bay leaf Salt and freshly ground black pepper to taste 6 thick slices of baguette 150 g Gruyère, coarsely grated Large heavy-bottomed pot Wooden spoon or spatula Soup bowls (ovenproof) Baking sheet Grater Ladle Knife and cutting board Soup bowls soup-bowls Soup pan stock-pots Grater grater Chopping Board chopping-board Cookinglife Soup Bowls / Bowls Delice Gray ø 14 cm - 6 pieces Cookinglife ["bowl"] Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Cosy & Trendy Soup Bowls / Bowls Bistro Thyme Green Ø 16 cm - 6 pieces Cosy & Trendy Kom Romige pastinaaksoep met geroosterde hazelnoten foodies-romige-pastinaaksoep-met-geroosterde-hazelnoten-2 Mustard Soup foodies-mosterdsoep Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-rundvleesnoedelsoep Pumpkin Soup with Sweet Potato foodies-pompoensoep-met-zoete-aardappel

Recipe

French onion soup with cheese croutons

A rich, slowly cooked onion soup topped with a golden cheese crust on crunchy croutons. This brings the French café feeling straight to your table.

Course	Starter
Kitchen	French
Servings	6 servings

Preparation time

Preparation time	15 min
Time in oven	5 min
Total	1 hour 20 min

Equipment

Large heavy-bottomed pot
Wooden spoon or spatula
Soup bowls (ovenproof)
Baking sheet
Grater
Ladle
Knife and cutting board

Ingredients

1.2 kg onions (approx. 6 large onions)
50 g unsalted butter
2 garlic cloves, finely chopped
1 tbsp flour
150 ml dry white wine
1.2 liters beef stock (from cubes or homemade)
3 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste
6 thick slices of baguette
150 g Gruyère, coarsely grated

How to make French onion soup with cheese croutons?

Peel the onions and slice them into thin half-rings.
Melt the butter in a large pan over medium heat. Add the onions with a pinch of salt and cook gently for 35 to 45 minutes, stirring regularly. The onions should be deep golden brown and very soft. Only then will you get that rich, sweet flavor.
Add the garlic and cook for another 2 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute on low heat so the raw flour taste disappears.
Deglaze with the white wine, scraping up any browned bits from the bottom. Let the wine reduce for 2 minutes.
Add the beef stock, then add the thyme and bay leaf and bring to a boil. Let the soup simmer on low heat for 20 minutes. Remove the thyme sprigs and bay leaf. Season with pepper and salt.
Preheat the oven grill to 220°C. Toast the slices of baguette briefly in the oven or in a dry frying pan until they are golden brown and crisp.
Place the ovenproof soup bowls on a baking sheet. Ladle the soup into them, place one or two crouton slices on top and cover generously with grated Gruyère.
Put the bowls under the grill and gratin for 4 to 5 minutes until the cheese is melted, bubbling and lightly browned. Note: the bowls will become very hot. Serve immediately.

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The secret to a good French onion soup is patience. Take the time to caramelize the onions; that's where all the flavor comes from. Always use an ovenproof bowl so you can put the soup directly under the grill for that irresistible cheese crust. Durable earthenware bowls are ideal here: they retain heat well and also look lovely on the table.

Want to vary it? Swap the white wine for red wine for a deeper, more robust flavor. Or add a splash of cognac right after deglazing. Gruyère is the classic choice, but Comté or Emmentaler also work excellently. Make a large pot of soup — it tastes even better the next day.

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