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.


★★★★★ 1 vote

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

How to Make Cheese Smothered Onion Soup


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Cheese Smothered Onion Soup

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

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