Swiss Cheese Parmesan Onion Soup
Rich, hearty, and irresistibly indulgent, this Swiss Cheese Parmesan Onion Soup elevates the classic French onion soup with a luxurious blend of Swiss and Parmesan cheeses melted atop golden, toasty baguette slices. Featuring deeply caramelized yellow onions, a splash of dry white wine for depth, and a robust beef broth base infused with thyme and bay leaf, this comforting soup is perfect for cozy evenings. The magic happens under the broiler, where the cheeses transform into a bubbly, golden crust that blankets the aromatic soup beneath. Easy to prepare yet sophisticated enough for entertaining, this recipe offers an unforgettable combination of sweet, savory, and umami. Don’t forget to serve it piping hot to let every velvety spoonful shine! Keywords: Swiss Cheese Parmesan Onion Soup, caramelized onions, French onion soup, cheese-topped soup, comfort food soup.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 large yellow onions
- 3 cloves garlic cloves
- 1 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 6 cups beef broth
- 1 leaf bay leaf
- 2 sprigs fresh thyme sprigs
- 1 loaf baguette
- 1.5 cups Swiss cheese
- 0.5 cups Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Peel and thinly slice the yellow onions into even slices. Mince the garlic cloves and set them aside.
In a large, heavy-bottomed pot, heat the unsalted butter and olive oil over medium heat until melted.
Add the sliced onions to the pot, stirring to coat them in the butter and oil. Sprinkle the onions with the granulated sugar to help them caramelize.
Cook the onions, stirring occasionally, for 30-35 minutes, or until deeply golden and caramelized. Reduce the heat to medium-low if the onions begin to stick or brown too quickly.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the all-purpose flour over the onions, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pan by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add the beef broth, bay leaf, and thyme sprigs. Bring the mixture to a simmer and let it cook for 20 minutes to allow the flavors to meld.
While the soup simmers, preheat the oven to 400°F (200°C) and slice the baguette into 1/2-inch thick slices.
Place the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes, flipping halfway through, until golden and crisp.
Remove the bay leaf and thyme sprigs from the soup. Season with salt and black pepper to taste.
Preheat your oven’s broiler. Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl of soup.
Top each baguette slice with a generous amount of shredded Swiss cheese and Parmesan cheese.
Place the bowls on a baking sheet and broil in the oven for 2-4 minutes, or until the cheese is melted and bubbling.
Carefully remove the bowls from the oven, let cool slightly, and serve immediately.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 672 mg | 52% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 447 mg | 10% | |
*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.
