Cheese Onion Soup
Indulge in the rich, comforting flavors of Cheese Onion Soup, a classic dish elevated with the perfect balance of caramelized onions, savory broth, and a golden, cheesy topping. This recipe starts with slow-cooked yellow onions, infused with the warmth of garlic and a hint of sweetness from granulated sugar, then deglazed with dry white wine for a depth of flavor that’s simply irresistible. Simmered gently with aromatic herbs like thyme and a bay leaf, this soup marries the robust savoriness of beef or vegetable broth with the creamy melt of Gruyère and Parmesan cheeses. Each serving is topped with a toasted baguette slice and broiled to bubbly, golden perfection. Ready in just over an hour, this hearty and rustic dish is perfect for cozy dinners or as an elevated starter. Whether you're hosting or indulging on your own, this Cheese Onion Soup is the ultimate comfort food experience!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups yellow onions, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon granulated sugar
- 0.5 cups dry white wine
- 6 cups beef or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices baguette, sliced
- 1.5 cups grated Gruyère cheese
- 0.5 cups Parmesan cheese, grated
Instructions
In a large stockpot, heat the unsalted butter and olive oil over medium heat until the butter melts.
Add the sliced onions and cook, stirring occasionally, for 10 minutes until softened.
Stir in the minced garlic and granulated sugar. Continue cooking the onions on medium-low heat, stirring frequently, for 20-25 minutes until they are deeply golden and caramelized.
Deglaze the pot by adding the dry white wine. Stir well, scraping up any brown bits from the bottom of the pot, and cook for 2-3 minutes until the wine reduces slightly.
Add the beef or vegetable broth, bay leaf, dried thyme, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
While the soup is simmering, preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 2 minutes per side or until golden brown.
Ladle the soup into ovenproof bowls. Place a toasted baguette slice on top of each bowl of soup.
Top each baguette slice with a generous amount of grated Gruyère cheese and a sprinkle of Parmesan cheese.
Place the bowls on a baking sheet and broil in the oven for 3-5 minutes or until the cheese is melted, bubbly, and golden brown.
Carefully remove the bowls from the oven and let cool slightly before serving. Enjoy your hearty Cheese Onion Soup!
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 11662 mg | 507% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 60.9 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2398 mg | 184% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
