Hearty French Onion Soup with Gruyere Crust
Indulge in the comforting warmth of this quintessential French Onion Soup, where sweet caramelized onions meld with a robust, savory broth. Topped with crisp, golden-brown Gruyere, this hearty soup is a symphony of flavors, perfect for a chilly day. The key lies in using a rich homemade stock, enhancing the deep umami notes of this classic dish. Each golden slice of toasted baguette absorbs the luscious flavors, offering a delightful contrast with each bite. This recipe yields four serving bowls of pure comfort, ideal for a satisfying lunch or as a cozy snack.
4
Servings
450
Calories
7
Ingredients
Ingredients
unsalted butter
2 tablespoons
onions
3 (sliced)
unsalted chicken stock
7 cups (preferably homemade)
sea salt
1/2 teaspoon
fresh ground pepper
1/2 teaspoon
baguette
16 slices
gruyere cheese
10 ounces (grated on the large hole side of a box grater)
Instructions
1
Start by melting the unsalted butter in a large saucepan over medium-high heat. Add the sliced onions and sauté them for about 15–20 minutes, stirring occasionally, until they turn caramelized and golden brown.
2
Once the onions are caramelized, pour in the unsalted chicken stock. Add sea salt and fresh ground pepper, adjusting salt levels if your stock is already salted. Bring the mixture to a gentle boil, reduce heat, and simmer for about 20–25 minutes, allowing the flavors to deepen.
3
Preheat your oven to 400°F (200°C). While the soup simmers, arrange the 16 slices of baguette on a baking sheet and toast them in the oven until golden brown, watching closely to prevent burning.
4
Distribute 1 or 2 slices of the toasted baguette in the base of each of the four ovenproof crocks.
5
Sprinkle 1/4 cup of grated Gruyere cheese over the baguette slices in each crock. Place the crocks on a sturdy baking sheet to catch any overflow.
6
Carefully ladle the hot onion and stock mixture over the cheese and baguette, filling each crock.
7
Top each filled crock with the remaining grated Gruyere cheese, pressing a portion against the rims for an appealing crust.
8
Transfer the baking sheet with the crocks to the oven. Bake for 35–45 minutes, or until the cheese bubbles and achieves a rich, golden-brown crust. Check occasionally to ensure even browning.
9
In the final 5 minutes of baking, place the remaining toasted baguette slices in the oven to reheat.
10
Serve the soup immediately while piping hot, alongside the additional warmed baguette slices for dipping.
Nutrition Information
22.5g
Fat
40g
Carbs
20g
Protein
2.5g
Fiber
875mg
Sodium
87.5mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The recipe is for a Hearty French Onion Soup with a Gruyere Crust.
How many servings does this recipe yield?
This recipe yields four servings.
What type of fat is used to sauté the onions?
The recipe uses two tablespoons of unsalted butter.
How many onions are required?
The recipe calls for three sliced onions.
How long should the onions be sautéed?
The onions should be sautéed for 15 to 20 minutes until caramelized.
What type of stock is used for the soup base?
The soup uses seven cups of unsalted chicken stock, preferably homemade.
How much sea salt is included?
The recipe uses 1/2 teaspoon of sea salt.
How much fresh ground pepper is needed?
The recipe uses 1/2 teaspoon of fresh ground pepper.
What kind of bread is used for the crust?
The recipe uses 16 slices of baguette.
What is the best cheese for this soup?
Gruyere cheese is used to create the crust.
How much Gruyere cheese do I need?
You will need 10 ounces of Gruyere cheese.
How should the Gruyere cheese be prepared?
It should be grated on the large hole side of a box grater.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long should the soup simmer?
The soup should simmer for 20 to 25 minutes.
How many baguette slices go into each crock?
Distribute 1 or 2 slices of toasted baguette in the base of each crock.
Why are the crocks placed on a baking sheet?
The baking sheet is used to catch any overflow while the cheese melts.
How long does the soup bake in the oven?
The soup should bake for 35 to 45 minutes.
When do I reheat the extra baguette slices?
Reheat the remaining slices in the oven during the final 5 minutes of baking.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much fat is in one serving?
There are 22.5 grams of fat per serving.
What is the carbohydrate content?
Each serving has 40 grams of carbohydrates.
How much protein does this soup provide?
Each serving provides 20 grams of protein.
What is the fiber content per serving?
There are 2.5 grams of fiber per serving.
How much sodium is in this recipe?
The soup contains 875 milligrams of sodium per serving.
What is the cholesterol level per serving?
The cholesterol level is 87.5 milligrams per serving.
Can I use salted chicken stock?
Yes, but you should adjust the added sea salt levels if the stock is already salted.
What are the tags for this recipe?
Tags include french onion soup, gruyere, comfort food, lunch, soup, easy recipe, and savory broth.
How should the onions be sliced?
The onions should be sliced before sautéing.
How do I know the cheese crust is ready?
The cheese is ready when it bubbles and achieves a rich, golden-brown crust.
Should the soup be served hot?
Yes, it should be served immediately while piping hot.