French Onion Soup with Gruyere

    1 hour 15 minutes

    This recipe creates a great onion soup as well as providing the instructions for a restaurant quality presentation of toast and grilled cheese on the top.

    1142 people made this

    Serves: 4 

    • 4 tablespoons butter
    • 1 teaspoon salt
    • 2 large red onions, thinly sliced
    • 2 large brown onions, thinly sliced
    • 6 cups chicken stock
    • 2 cups can beef stock
    • 1/2 cup red wine
    • 1 tablespoon Worcestershire sauce
    • 2 sprigs fresh parsley
    • 1 sprig fresh thyme leaves
    • 1 bay leaf
    • 1 tablespoon balsamic vinegar
    • salt and freshly ground black pepper to taste
    • 4 thick slices French or Italian bread
    • 8 slices gruyere or swiss cheese slices, room temperature
    • 1/2 cup shredded asiago or mozzarella cheese, room temperature
    • 4 pinches paprika

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Melt butter in a large pot over medium-high heat. Stir in salt and both onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
    2. Mix chicken stock, beef stock, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme and bay leaf with twine then add. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low and add the vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
    3. Preheat oven grill. Arrange bread slices on a baking tray and grill on both sides for 3 minutes or until bread is nicely toasted. Remove from heat but do not turn off grill.
    4. Arrange 4 large oven-proof bowls in a shallow baking tray. Fill each bowl 2/3 full with hot soup and top each with 1 slice toasted bread, 2 slices gruyere cheese and 1/4 of the asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
    5. Grill 5 minutes or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the dishes and form a beautifully melted crusty seal. Serve immediately.

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    Reviews and Ratings
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    Reviews in English (1193)


    Lovely recipe and extremely easy to make! It takes a while, but the result is a bowl of awesome comfort food.  -  20 Jun 2015


    Loved the soup, definitely the best french onion soup i have made. Except a bit hard to eat the melted cheese, very stringy  -  19 Jun 2012


    Hi! Recipe creator/contributor here. Thanks for trying the onion soup and for all the thoughtful reviews. Just a couple of comments I thought might be helpful. The 1 teaspoon of salt in the beginning of the recipe cannot be omitted as it is necessary for the proper caramelization of the onions. However, at the conclusion of the simmering process, please be sure to taste the soup before deciding to add any more salt (or pepper). Also, the addition of balsamic vinegar at the end is very important--not only for taste--but also because there's a chemical in red onions that tends to turn the soup gray and cloudy, and the balsamic vinegar corrects that. Lastly, while my broiler does take 4-5 minutes to melt the cheese properly, that's probably because I place the baking sheet on a lower rack. Yours may take less time. Well, thanks again for all your kind comments... and, enjoy!  -  12 Sep 2006  (Review from Allrecipes USA and Canada)