Onion Soup with Gruyere Cheese Balls
Dive into comfort with this rich and savory Onion Soup with Gruyere Cheese Balls, a gourmet twist on the classic French onion soup. Caramelized yellow onions form the heart of this dish, simmered with dry white wine, beef stock, and fragrant thyme to create a deeply flavorful broth. But the real magic lies in the golden, crispy Gruyere cheese balls—bite-sized delights made from baguette cubes, melted Gruyere, and panko breadcrumbs, fried to perfection. These irresistibly cheesy morsels offer a satisfying crunch to complement the soup’s velvety texture. Ideal for cozy dinners or elegant gatherings, this recipe promises bold flavors and an elevated dining experience. Serve it piping hot with a sprinkling of fresh thyme for a dish that’s both comforting and luxurious. Keywords: onion soup, Gruyere cheese balls, French onion soup recipe, comfort food, caramelized onions.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 6 cups beef stock
- 1 piece bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece baguette, sliced into small cubes
- 2 cups Gruyere cheese, grated
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 4 cups vegetable oil, for frying
Instructions
Melt the butter and olive oil in a large heavy-bottomed pot over medium heat.
Add the sliced onions and cook for 25-30 minutes, stirring frequently, until they are golden brown and caramelized.
Sprinkle sugar over the onions and stir well. Cook for another 2-3 minutes.
Add the flour to the onions and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom of the pan.
Add the beef stock, bay leaf, and fresh thyme. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20-25 minutes.
Season the soup with salt and black pepper to taste, then discard the bay leaf and thyme sprigs.
While the soup simmers, prepare the Gruyere cheese balls: In a mixing bowl, combine the bread cubes, grated Gruyere cheese, and beaten egg. Mix until well combined.
Shape the mixture into small, bite-sized balls. Roll them in the panko breadcrumbs to coat.
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the cheese balls in batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
To serve, ladle the hot onion soup into bowls. Top each bowl with a few Gruyere cheese balls and garnish with fresh thyme if desired. Serve immediately.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 51.3 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 697 mg | 54% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 810 mg | 17% | |
*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.
