French Onion Gruyere Croutons (Printable Version)
Deeply caramelized onions and melted Gruyere croutons create a timeless, flavor-packed French comfort dish.
# What You'll Need:
→ Onions
01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 1 teaspoon salt
→ Soup Base
05 - 2 cloves garlic, minced
06 - 1 teaspoon sugar
07 - 1/2 cup dry white wine
08 - 8 cups beef stock or vegetable stock for vegetarian option
09 - 2 sprigs fresh thyme
10 - 1 bay leaf
11 - Freshly ground black pepper, to taste
12 - 2 teaspoons Worcestershire sauce, optional
→ Gruyere Croutons
13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 tablespoons olive oil
15 - 2 cups Gruyere cheese, grated
# Steps to Follow:
01 - In a large heavy-bottomed pot, melt butter with olive oil over medium-low heat. Add sliced onions and salt. Stir frequently, cooking until onions are deeply golden and caramelized, about 40 minutes.
02 - Incorporate minced garlic and sugar into the onions. Cook for 2 minutes, stirring continuously.
03 - Pour in dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine is nearly evaporated, approximately 3 minutes.
04 - Add beef stock or vegetable stock, fresh thyme sprigs, bay leaf, Worcestershire sauce if using, and black pepper. Bring to a gentle simmer and cook uncovered for 25 to 30 minutes. Remove thyme and bay leaf, then adjust seasoning to taste.
05 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with olive oil, and bake until golden, about 8 minutes.
06 - Remove baguette slices from oven. Top each with grated Gruyere cheese and broil for 2 to 3 minutes until the cheese bubbles and lightly browns.
07 - Ladle hot soup into ovenproof bowls, float Gruyere croutons on top, and, if desired, broil bowls for 1 to 2 minutes for an extra-melted finish. Serve immediately.
# Additional Tips::
01 -
- Relies on humble pantry ingredients like onions, butter, and stock
- Perfect for gatherings or quiet nights with just a few bowls needed
- Vegetarian adaptable without losing any richness
- Make ahead friendly—the flavors deepen overnight
02 -
- Classic technique creates a rich umami packed soup
- Works beautifully as a make ahead dish for parties
- Leftovers freeze and reheat better than almost any other soup
03 -
- Take extra care to caramelize the onions slowly and never rush this step. The patience pays off with a deeply flavorful broth.
- Grate your own Gruyere cheese straight from the block. It melts much better than preshredded. Lastly, do not forget to taste as you go—a splash more wine or a twist of black pepper can brighten up your soup at the end.