French Onion Soup With Gruyère

French Onion Soup With Gruyère
French Onion Soup With Gruyère

Pair this delicious soup with a crusty baguette. This delicious French soup is easy to make and sure to impress your guests. It’s one of our favourite for sure!

With this recipe it’s very important that you caramelise the onions very well, they need to be a very nice dark colour. Don’t rush this process, it’s very important for the taste of the soup. Never just throw the onions in the whine wine and the stock, you’ll miss a lot of the taste of the onions.

You can have this soup as a starter but also easily as a meal for dinner of lunch. As as starter reduce the size of the portions, otherwise you won’t be able to get on to the next course.

French Onion Soup With Gruyère

French Onion Soup With Gruyère

Avatar photoSpooning And Forking Couple
Pair this delicious soup with a crusty baguette
4.67 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Course Lunch
Cuisine French
Servings 6
Calories 486 kcal




  • Cut up the onions in rings, caramelise the onions till they are brown and really soft in a large cast iron pan.
    9 large Onions, 1 tbsp Butter
  • Add the white wine, brandy, thyme, garlic, salt, pepper and bay leaves. Leave to simmer for about 45 minutes.
    3 cloves Garlic, 1 bottle White Wine, 2 tbsp Brandy, 1 tbsp Thyme, 1 tsp Salt, Pepper, 2 Bay Leaves
  • Add the stock and leave to simmer for about an hour.
    750 ml Beef Stock
  • Serve up in bowls, top the soup with the slices of baguette and gruyère cheese and put the bowls under a grill until the cheese is completely melted.
    1 Baguette, 200 g Gruyère Cheese


Calories: 486kcalCarbohydrates: 47gProtein: 19gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 1161mgPotassium: 741mgFiber: 5gSugar: 14gVitamin A: 436IUCalcium: 462mgIron: 3mg
Keyword Onion, Soup
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What is caramelising onions?

Caramelized onions are simply onions that are cooked for an extended period of time with a bit of fat (either oil or butter). This extended cook time allows the natural sugar in the onions to brown and caramelize



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