Soupe a l'Oignon au Fromage

Geoffry Le Cher


Ooey gooey is the best way to describe this variation on the standard French Onion Soup... but heck, I LOVE cheese!

- Geoffry

pinch tips: Slow Cooker/Crock Pot Hints





45 Min


1 Hr 15 Min


Stove Top


2 lb
spanish onions
3 sprig(s)
fresh thyme
turkish bay leaves
3/4 tsp
coarse sea salt
1/2 stick
unsalted butter
3/4 c
dry white wine
2 Tbsp
ap flour
4 c
low-sodium beef broth
1 1/2 c
1/2 tsp
fresh ground black pepper
6 slice
diagonal slices of baguette
1/2 lb
block of gruyère
2 Tbsp
finely grated parmigiano-reggiano
4 Tbsp
finely chopped fresh chives

Directions Step-By-Step

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Garnish with chopped chives and serve!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: French