Classic French Onion Soup with Cheese Recipe

If you’re a fan of rich, comforting soups that wrap you up like a warm hug, then you absolutely must try this Classic French Onion Soup with Cheese Recipe. It’s one of those dishes that feels fancy enough for guests but is totally doable on any weeknight. I love this recipe because the onions caramelize to perfection, and the combination of melted cheese and crusty bread on top is just unbeatable. Trust me, once you make this, it’ll become one of your go-to cold-weather favorites too.

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Ingredients You’ll Need

The beauty of this Classic French Onion Soup with Cheese Recipe lies in its simplicity. Each ingredient plays a role—caramelized onions bring sweetness, wine adds depth, and the cheese-bread combo makes it a melt-in-your-mouth experience. Picking the right onions and bread really makes a difference here!

• Olive oil: A good quality oil gives the onions a beautiful base to cook in without overpowering their flavor.
• Onions: I love using sweet varieties like Vidalia or Maui for the best caramelization and mellow flavor.
• Light brown sugar: This helps jumpstart the caramelization to get those rich, golden edges quickly.
• Worcestershire sauce: Adds an umami punch that balances sweetness with savory notes.
• Garlic: Just a touch for aromatic depth, not to steal the spotlight.
• Butter (optional): Adds richness and silkiness to the soup when combined with flour.
• All-purpose flour (optional): Creates a slight thickening to give the soup a cozy texture.
• Wine (sherry, marsala, or port): A splash brightens and deglazes the pot, picking up all those caramelized bits.
• Beef stock (or chicken/vegetable): The hearty base that makes the soup soul-warming and satisfying.
• Fresh thyme and bay leaf: Classic herbs that infuse gentle earthiness while simmering.
• Kosher salt and black pepper: Essential seasoning that pulls all the flavors together.
• Crusty French bread: Toast this well so it can hold up under the cheese and soak just enough soup without going soggy.
• Gruyere cheese: This nutty, melty cheese is traditional and absolutely key for that gooey topping.
• Mozzarella cheese: Blended in for extra stretch and creaminess on top.

Variations

I’ve adapted this Classic French Onion Soup with Cheese Recipe many ways over the years. Feel free to make it your own by playing with different cheeses or stocks, or even adding a little something extra for a twist that suits your mood and pantry.

• Vegetarian version: Swap beef stock for vegetable stock and skip Worcestershire sauce or find a vegetarian alternative; it’s still rich and flavorful.
• Cheese swap: Try fontina or comté instead of Gruyere for a slightly different but delicious cheesy crust.
• Make it smoky: Add a dash of smoked paprika or a tiny drizzle of liquid smoke to deepen the soup’s flavor profile.
• Extra herbs: Toss in a sprig of rosemary or a teaspoon of fresh parsley before serving for an herby boost.

How to Make Classic French Onion Soup with Cheese Recipe

Step 1: Caramelize Your Onions to Golden Perfection

Start by heating olive oil in a large heavy-bottomed pot over medium heat. Slice your onions super thin – this is key for them to cook evenly. Toss the onions into the pot, then sprinkle in the brown sugar and Worcestershire sauce. This combo helps kickstart the caramelization process. Stir every few minutes and be patient: it can take 30 minutes or more for the onions to reach that deep golden-brown color. Don’t rush this step; that caramelization is where all the magic happens.

Step 2: Build Flavor with Garlic, Butter, Flour & Wine

Once your onions are beautifully caramelized, add minced garlic and cook just until fragrant (around 30 seconds). Now, if you want a slightly thicker soup, this is when you stir in butter followed by the flour. It creates a nice roux base. Next, pour in the wine, scraping the bottom of the pot to loosen up all those browned bits – this is flavor gold! Let the wine simmer for a couple of minutes to reduce slightly and deepen the taste.

Step 3: Add Stock and Herbs, Then Simmer

Pour in your beef stock, throw in fresh thyme and bay leaf, then season with kosher salt and black pepper. Bring the soup to a gentle simmer and let it cook for about 20 minutes so all the flavors gently marry. Just before serving, remove the herbs so no one ends up stuck chewing a woody stem!

Step 4: Toast Bread, Top with Cheese, and Broil

While the soup simmers, toast your French bread slices until golden and crisp. Ladle the soup into heat-safe bowls or crocks, place the toasted bread on top, then pile on a mix of shredded Gruyere and mozzarella cheese. Pop the bowls under the broiler for a few minutes until the cheese is bubbly and browned. Keep a close eye on it—broilers vary, and you want melted cheese without burnt edges.

How to Serve Classic French Onion Soup with Cheese Recipe

Garnishes

I like to keep garnishes simple here because the soup itself is so flavorful. A little sprinkle of fresh thyme just before serving adds a lovely herbal brightness. Sometimes, I dust a pinch of cracked black pepper on top for a bit of contrast. It’s all about complementing, not overpowering, that rich cheesy crust.

Side Dishes

This soup pairs beautifully with a fresh green salad dressed lightly with vinaigrette—it cuts through the richness wonderfully. I’ve also enjoyed serving it alongside roasted root vegetables or simply some buttered steamed green beans for a cozy, well-rounded meal.

Creative Ways to Present

For special occasions, I like to serve this soup in mini cast iron cocottes. It makes the meal feel extra special, plus they’re perfect for broiling individual portions. Another fun idea is to use slices of baguette shaped with cookie cutters for whimsical toppings—great for dinner parties or kids’ meals!

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge for up to 3 days. Just keep the bread and cheese separate—once you’re ready to eat, reheat the soup on the stove, then toast fresh bread and broil cheese as usual for best texture.

Freezing

I’ve had good luck freezing the soup base without cheese or bread. Make sure you cool it completely, then freeze in portion-sized containers for up to 3 months. When thawing, warm gently on low heat and add fresh bread and cheese when serving.

Reheating

Reheat your soup slowly on the stove to keep the flavors bright and prevent scorching. Broil the freshly toasted bread topped with cheese just before serving to get that perfect melty topping every time, even with leftovers.

FAQs

Final Thoughts

This Classic French Onion Soup with Cheese Recipe has become such a warm comfort in my kitchen, especially on chilly days when I want something that feels both indulgent and homemade. I remember the first time I made it for my family—they were amazed at how deep and rich the flavors were, considering how simple the ingredients are. It’s the kind of recipe you’ll want to come back to again and again. Give it a try—you’ll love the way the sweet caramelized onions marry with the melted cheese and crusty bread, creating that iconic cozy experience we all crave in a bowl.

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