Soupe a l'Oignon au Fromage

★★★★★ 1 Review
Geoffry avatar
By Geoffry Le Cher
from Talladega, AL

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

serves 6
prep time 45 Min
cook time 1 Hr 15 Min
method 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

  • 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!

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