Onion Gruyère soup is the ultimate French onion soup experience. While many recipes use whatever Swiss cheese is available, this version insists on authentic Gruyère - its nutty, slightly sweet flavor is irreplaceable and elevates the soup to special-occasion status.
The key is using generous amounts of quality Gruyère, both melted into the soup and broiled on top. This creates layers of cheesy goodness that stretch beautifully when you dig in.
Why Gruyère?
- Flavor: Nutty, sweet, complex
- Melting: Smooth, not stringy
- Browning: Perfect golden crust
- Origin: Swiss Alps tradition
Gruyère Tips
- Age matters - use aged for more flavor
- Grate fresh for best melting
- Room temperature melts better
- Don't substitute with pre-shredded
Serving Suggestions
- Extra Gruyère on top
- Fresh thyme
- Wine pairing - same white used in soup
- Special dinner centerpiece
Onion Gruyère Soup
Luxurious gratinée with authentic Gruyère.
Nutrition per serving
385Calories
16gProtein
26gCarbs
24gFat
3gFiber
10gSugar
Ingredients
Instructions
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Caramelize onions. Melt butter in a large pot over medium heat. Add onions, thyme, and bay leaves. Cook 30-35 minutes, stirring occasionally, until deeply caramelized and mahogany colored.
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Build soup. Add wine and cook until nearly evaporated. Add broth. Bring to a boil, reduce heat, simmer 20 minutes. Stir in 1 cup of the Gruyère until melted. Season.
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Toast bread. Toast bread slices until golden on both sides.
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Gratinée. Ladle soup into oven-safe bowls. Top with toasted bread and remaining Gruyère. Broil 3-4 minutes until cheese is bubbly and golden. Serve immediately.
Recipe Notes
- Aged Gruyère: 12+ month aged has more flavor.
- Mix cheeses: Add some Comté for complexity.
- No broiler: Bake at 450°F for 10 minutes.
- Storage: Soup base freezes well; add cheese when serving.
