Cheese Smothered Onion Soup

Nancy Allen


This is a smooth, creamy, onion soup with lots of shredded Gruyere Cheese on the top, just the best.

pinch tips: How to Slice & Mince Vegetables Like a Pro


4 servings


30 Min


Stove Top


3 Tbsp
8 c
thinly sliced spanish onions (about 2 or 3)
1/4 tsp
dried thyme leaves
1/4 tsp
freshly ground black pepper
2 Tbsp
all purpose flour
6 c
beef stock
1 Tbsp
olive oil
1 large
clove garlic, minced
6 slice
french bread, about 3/4-inches thick
2 c
shredded gruyere cheese

Directions Step-By-Step

In a dutch oven or large heavy saucepan, melt butter over medium heat. Add onions, thyme and pepper; cook, stirring often, for 15 minutes or until onions are tender and a rich golden color. Blend in flour; stir in stock Bring to a boil, stirring until thickened. Reduce heat to medium-low, cover and simmer for 15 minutes.
Meanwhile, position oven rack 6 inches from broiler; preheat broiler. In a small bowl, combine olive oil and garlic; lightly brush oil mixture over both sides of bread. Arrange on baking sheet; place under broiler and toast on both sides.
Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in large shallow baking pan. Ladle hot soup in bowls. Sprinkle with remaining cheese. Place under broiler for 3 minutes or until cheese melts and is lightly browned. Serve immediately.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy