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


★★★★★ 1 vote

45 Min
1 Hr 15 Min
Stove Top


  • 2 lb
    spanish onions
  • 3 sprig(s)
    fresh thyme
  • 2
    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

How to Make Soupe a l'Oignon au Fromage


  1. 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!

Printable Recipe Card

About Soupe a l'Oignon au Fromage

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

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