Classic French Onion Soup with Melted Cheese Toast

Classic French Onion Soup with Melted Cheese Toast

Warm, rich, and soul-soothing, this French Onion Soup with Cheese Toast is a timeless comfort dish. With its savory caramelized onions, deeply flavored broth, and gooey cheese-topped bread, it’s a bowl of cozy perfection.

Why You’ll Love This French Onion Soup

  • Deep flavor from slow-cooked onions and savory broth

  • Golden, cheesy toast on top – the best part!

  •  Enhanced with a splash of wine for authenticity

  •  Perfect for dinner parties or cozy nights in

 Ingredients

For the Soup:

  • 4 large yellow onions, thinly sliced

  • 3 tbsp butter

  • 1 tbsp olive oil

  • 1 tsp sugar (to caramelize)

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine (or red)

  • 6 cups beef broth (or mix with chicken broth)

  • 1 tbsp Worcestershire sauce

  • 1 tsp fresh thyme (or 1/2 tsp dried)

  • Salt & pepper, to taste

For the Toast Topping:

  • 6 slices baguette, toasted

  • 1 1/2 cups shredded Gruyère or Swiss cheese

  • Optional: parsley for garnish

 Instructions

1. Caramelize the Onions

In a large pot, melt butter and olive oil over medium-low heat. Add onions and sugar. Stir occasionally and cook for 25–30 minutes until deeply golden and caramelized.

2. Add Flavor

Stir in minced garlic and cook 1 minute. Deglaze with wine, scraping any brown bits from the pan. Let it reduce for 2–3 minutes.

3. Build the Soup

Add broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.

4. Prepare the Toast

Toast baguette slices and sprinkle cheese on top. Broil until melted and bubbly.

5. Assemble & Serve

Ladle soup into oven-safe bowls, top each with cheese toast, and broil briefly to melt everything together.

 Make It Your Own

  • Add a splash of sherry or balsamic vinegar for depth

  • Use vegetable broth for a meatless version

  • Swap Gruyère for mozzarella, cheddar, or provolone

 Storage & Reheating

  • Fridge: Store soup (without toast) up to 4 days

  • Freezer: Freeze in airtight containers up to 2 months

  • Reheat: Warm over low heat and broil toast fresh for serving

 Perfect For

  • Chilly winter nights

  • Holiday appetizers

  • Impressing dinner guests

  • Craving something cozy!

 Pro Tip

For the richest flavor, don’t rush the onions. Low and slow = sweet, golden perfection.


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Classic French Onion Soup with Melted Cheese Toast

Classic French Onion Soup with Melted Cheese Toast


  • Author: kecha

Description

A cozy, classic French bistro dish made with deeply caramelized onions, rich broth, and golden, gooey cheese toast. Perfect for chilly nights or elegant dinners.


Ingredients

Scale

For the Soup:

  • 4 large yellow onions, thinly sliced

  • 3 tbsp butter

  • 1 tbsp olive oil

  • 1 tsp sugar

  • 2 garlic cloves, minced

  • 1/2 cup dry white wine (or red wine)

  • 6 cups beef broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp fresh thyme (or 1/2 tsp dried)

  • Salt and black pepper, to taste

For the Cheese Toast:

  • 6 slices of French baguette

  • 1½ cups shredded Gruyère cheese (or Swiss cheese)

  • Optional: fresh parsley for garnish


Instructions

  • Caramelize the Onions:
    In a large pot, melt butter with olive oil over medium heat. Add sliced onions and sugar. Cook for 25–30 minutes, stirring occasionally, until golden and soft.

  • Deglaze & Simmer:
    Stir in garlic and cook 1 minute. Add wine to deglaze the pan, scraping any browned bits. Simmer until the wine reduces slightly, about 2–3 minutes.

  • Add Broth & Seasonings:
    Pour in beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer uncovered for 20–25 minutes to deepen flavor.

  • Prepare Cheese Toast:
    Toast baguette slices under the broiler. Top with shredded cheese and broil again until melted and bubbly.

  • Assemble & Serve:
    Ladle hot soup into oven-safe bowls. Place cheese toast on top of each bowl. Optionally, broil the entire bowl for 1–2 minutes for extra melt.

Notes

  •  Add a splash of balsamic vinegar or sherry for more depth

  •  Swap Gruyère with mozzarella, provolone, or even cheddar

  •  Use vegetable broth for a vegetarian version

  •  Store soup (without toast) in fridge up to 4 days or freeze up to 2 months

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