This version of the traditional French Onion Soup includes some white wine and thyme to give it more flavor. Onions cooked until sweet, flavorful broth, and melted Gruyère cheese on crispy bread—a delicious and comforting meal!
French Onion Soup with Mushrooms and Red Wine
A warm variation of the traditional recipe, this soup includes mushrooms and a bit of red wine for a more flavorful broth. Add some cheesy croutons on top for the best comforting bowl!
French onion soup with a cheese topping.
Instead of croutons, this version has a thick layer of crispy, broiled Gruyère cheese on top! The crispy, golden layer keeps the tasty, cooked onion soup below.
French Onion Soup for Vegans with Cashew Cheese
A vegetarian version of the traditional dish, prepared with slowly cooked onions and vegetable broth. Covered with crispy sourdough bread and rich cashew cheese, it is just as delicious as the original.
French Onion Soup without gluten with Bread made from Cauliflower
Savor the taste of French Onion Soup with a gluten-free version! Replace the usual baguette with cauliflower bread and still savor the flavorful broth and melted Gruyère cheese.
Each version adds a special touch to the well-loved traditional dish, ideal for all kinds of food enthusiasts!
French Onion Soup Print or Save for Later
Time needed to prepare: 15 minutesTime to cook: 1 hour and 30 minutes Number of portions: 4 Ingredients:
100 grams 3.5 ounces of butter without salt
One point twenty-five kilograms. 2.5 pounds of brown or yellow onions, peeled, cut in half, and thinly sliced lengthwise.
Three-fourths of a cup 185 milliliters of white wine (dry, if desired, refer to Note 2)
2 tablespoons of regular flour
1.5 liters 6 cups is the same as 1.5 quarts. high-quality broth with low salt content
You can use either 2 dried bay leaves or 3 fresh ones, if you like.
3 small branches of fresh thyme, if desired.
Add salt and pepper according to your preference.
For the Cheesy Toast 6 to 8 slices of French baguette or similar soft bread (refer to Note 4)
100 grams of Gruyere, mozzarella, or any other type of cheese that melts well.
Fresh parsley or thyme leaves to decorate (if desired)
Guidelines
Get the onions ready.
In a thick pot, melt the butter on medium heat. When it starts to bubble, put in the onions and mix them with the butter.
Lower the heat to medium-low and cook for around 30 minutes, stirring from time to time, until the onions become soft and slightly see-through.
Turn up the heat to medium-high, sprinkle a little salt, and cook for another 20–30 minutes, stirring often, until the onions turn a deep golden color and become caramelized.
Prepare the soup.
To deglaze the pot, pour in the wine and let it simmer for 2 minutes. Stir and scrape off any food bits stuck to the bottom until most of the liquid is gone.
Put the flour on top of the onions and cook for 1 minute.
Put the broth, thyme, and bay leaves in and mix them together.
Put a lid on the pot, reduce the heat to low, and let it cook gently for 30 minutes.
Try the food and add salt and pepper to your liking. Put the soup in bowls and add slices of cheesy toast on top.
Make the Cheesy Toast:
Heat up your grill or broiler on high. Toast the bread slices until they are golden on both sides.
Put cheese on top of the toasted bread and cook until it melts and gets brown spots.
Serve the soup with a sprinkle of fresh parsley or thyme, and add a piece of cheesy toast on top.
