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Onion soup with cheese

Pikantne Soups Dishes for Special Occasions 90 min Medium 13 wyświetleń ~36.38 PLN - (0)
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Description

Classic onion soup with cheese is an aromatic, warming dish from French cuisine, known as soupe à l'oignon. It consists of long-caramelized onions, flavorful broth, and crispy croutons baked under a layer of melted cheese. It has a rich, sweet-umami flavor and a golden, slightly stretchy cheese surface. Perfect as an elegant appetizer or main course on a winter evening, it is ideal for New Year's Eve — served in heatproof bowls, it looks impressive. Visually, it attracts with the contrast of deep brown onions, clear broth, and a golden, stretchy cheese crust on the crouton.

Składniki (14)

Servings:
4
  • Onion 5.3 szt.
  • Butter 50 g
  • Rapeseed oil 15 g
  • sugar 10 g
  • Garlic 2 ząbki
  • Beef broth 1000 ml
  • Dried thyme 2 g
  • Baguette 1.0 szt.
  • Gruyère cheese 200 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Wheat flour 20 g
  • Dry white wine 100 ml
💰 Szacowany koszt dania: ~36.38 PLN (9.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: peel the onions (800 g) and cut them in half through the root, then slice them into thin half-moons about 3-4 mm thick. Finely chop the garlic (2 cloves = 10 g). Measure the butter, oil, and other ingredients. Cut the baguette into 6-8 slices about 2 cm thick. Grate the Gruyère cheese on a coarse grater.

Ingredients: Onion, Garlic, Baguette, Gruyère cheese, Butter, Rapeseed oil
Use a large cutting board and a sharp knife for the onion. Thin slices caramelize faster. Grate the cheese beforehand to make it easier to spread on the toasts.

Sautéing and caramelizing onions

2

In a large, wide pot with a thick bottom (preferably 26-28 cm), heat the butter (50 g) with the oil (15 g) over medium heat. When the butter melts and starts to sizzle slightly (about 1-2 minutes), add all the chopped onions. Stir with a wooden spoon to ensure the onions are evenly coated with fat. Cook over medium-low heat for 25-35 minutes, stirring every 3-5 minutes — the onions should gradually soften, become translucent, then golden, and finally deep brown and sweet. After about 10-12 minutes, add the sugar (10 g) and continue cooking to speed up the caramelization. If the edges start to burn too quickly, reduce the heat.

Ingredients: Butter, Rapeseed oil, Onion, sugar
Use a wide pot with a thick bottom to distribute the heat evenly. Stir regularly — never raise the heat too high, as the onion will burn. Properly caramelized onion has a deep, uniform brown color and a sweet aroma, without any burnt smell.
3

When the onion is well caramelized (after 25-35 minutes), add the chopped garlic (10 g) and sauté for another minute, just to release the aroma. If you are using flour (20 g) — add it now and stir for 1-2 minutes to eliminate the raw taste of the flour. The flour will create a light thickening; skip this step if you prefer a clear soup.

Ingredients: Garlic, Wheat flour
Adding flour is optional. Make sure to sauté the flour briefly, do not let it brown - it will give a floury taste.

Cooking the soup

4

Increase the heat to medium, pour in the white wine (100 ml) if using, and cook for 2-3 minutes, scraping the browned bits from the bottom of the pot. Then pour in the beef broth (1000 ml) and add the bay leaves (2 pieces) and dried thyme (2 teaspoons). Bring to a boil, reduce the heat to low, and simmer for 15-20 minutes, partially covered, to allow the flavors to meld. After cooking, remove the bay leaves.

Ingredients: Dry white wine, Beef broth, Bay leaf, Dried thyme
If you are skipping the wine, use an additional 50-100 ml of broth and 1 teaspoon of apple cider vinegar for a slight acidity. Be careful not to splash the sides of the pot when pouring in the broth.
5

Taste the soup and season with salt (about 6 g) and freshly ground pepper (2 g). Season gradually: add half of the salt, taste, and if necessary, add more salt after a few minutes. The consistency of the soup should be slightly thicker than a clear broth, but not too thick — if it is too intense, add 50-100 ml of hot water or broth.

Ingredients: Salt, Black pepper, Gruyère cheese
When salting, remember that cheese and broth can be salty — it's better to season at the end. Check the taste on a small teaspoon to avoid over-salting.

Baking with Cheese

6

Preheat the oven to 220°C (top-bottom) or broil function. Place the baguette slices (240 g) on a baking sheet and toast in the oven for 6-8 minutes until golden and crispy, turning halfway through. On each slice, place a generous layer of grated cheese (about 50 g of cheese per slice, 200 g total) and put them back in the oven for 2-4 minutes to melt and slightly brown the cheese. Alternatively: you can bake the soup in ovenproof bowls — pour the soup into the bowls, place one or two slices with cheese on top, and bake everything for 5-7 minutes until the cheese is browned.

Ingredients: Baguette, Gruyère cheese
If you are using ovenproof bowls, fill them up to 3/4 of their height to prevent the soup from boiling over during baking. Use oven mitts when removing hot dishes.

Serving

7

Serve the soup hot, immediately after baking. Place one toasted slice with cheese in each bowl or place it on the plate next to it. Garnish with a pinch of freshly ground pepper and optionally a single sprig of thyme. Serve the soup right away so that the cheese is gooey.

Ingredients: Black pepper, Dried thyme
Use a flat plate or a stand for the bowl to serve it to guests more easily. The soup tastes best hot — the cheese quickly loses its stretchiness in a cool dish.

Fun Fact

💡

Onion soup has its roots in French cuisine, but similar versions existed in ancient times – onion was a cheap and readily available ingredient used to flavor simple broths.

Best for

Sylwester 2025 zimowe przyjęcie elegancka kolacja

Tips

🍽️ Serving

Serve the soup in ovenproof bowls straight from the oven, so the cheese is melted and gooey. For a 'finger food' version, serve small ramekins with one bite per person. A light arugula salad or a glass of dry white wine pairs well with the soup.

🥡 Storage

Store the soup in the refrigerator in an airtight container for 2-3 days. When reheating, bring the soup to a simmer over low heat (not in the microwave) to restore the flavors; prepare the cheese croutons fresh just before serving, as they will lose their crunch and chewiness after storage.

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