Swiss Fondue Style Onion Soup
Transport your taste buds straight to the Alps with this luxurious Swiss Fondue Style Onion Soup, a comforting twist on the classic French onion soup. Caramelized yellow onions are simmered to perfection in a flavorful blend of dry white wine, rich beef or vegetable stock, and aromatic herbs like fresh thyme and bay leaf. The real star of this dish, however, is the Gruyère cheese-laden crusty French baguette that’s toasted, rubbed with garlic, and broiled to golden perfection atop each serving, creating a molten, fondue-inspired crown. Perfect for cozy evenings or elegant dinner parties, this recipe combines the nutty decadence of Swiss fondue with the soulful warmth of onion soup. Ready in just over 90 minutes, it serves as a show-stopping appetizer or a satisfying main dish for cheese lovers.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 6 medium-sized (thinly sliced) Yellow onions
- 1 teaspoon Sugar
- 2 tablespoons All-purpose flour
- 1.5 cups Dry white wine
- 6 cups Beef or vegetable stock
- 4 sprigs Fresh thyme
- 1 piece Bay leaf
- 1 teaspoon (to taste) Salt
- 0.5 teaspoons (to taste) Black pepper
- 1 small loaf (sliced) Crusty French baguette
- 2 cups (shredded) Gruyère cheese
- 1 piece (halved) Garlic clove
Instructions
In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the sliced onions and sprinkle with the sugar. Stir to coat the onions evenly.
Cook the onions on medium-low heat, stirring frequently, until deeply caramelized and golden brown. This process will take about 30-40 minutes.
Sprinkle the flour over the caramelized onions and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
Add the white wine and scrape the bottom of the pot with a wooden spoon to deglaze. Simmer the wine until slightly reduced, about 5 minutes.
Pour in the stock, and add the thyme sprigs and bay leaf. Bring the soup to a gentle simmer and cook for 20-25 minutes, uncovered.
While the soup simmers, prepare the toasts. Rub the sliced baguette pieces with the cut side of the garlic clove.
Toast the bread slices under the broiler until lightly golden on both sides, about 1-2 minutes per side. Set aside.
Preheat the broiler to high. Ladle the soup into oven-safe bowls or crocks and place them on a baking sheet.
Place a toasted baguette slice on top of each bowl of soup and cover generously with shredded Gruyère cheese.
Place the bowls under the broiler until the cheese is bubbling and golden brown, about 3-5 minutes.
Carefully remove from the oven, garnish with freshly cracked black pepper or additional thyme if desired, and serve hot.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 457 mg | 35% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 345 mg | 7% | |
*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.
