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French Onion Soup with Gruyere and Mozzarella Recipe

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★★★★★

4.8 from 110 reviews

This classic French Onion Soup features rich caramelized onions cooked slowly in butter, enhanced with a splash of dry red wine, and simmered in a flavorful beef and chicken broth blend with fresh herbs. Topped with crusty toasted French bread and melted Gruyere, Mozzarella, and Parmesan cheeses, this comforting soup is perfect for chilly evenings and elegant enough to impress guests.

Ingredients

Scale

Soup Base

  • 4 tablespoons unsalted butter
  • 5 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, minced

Broth and Seasoning

  • 1/2 cup dry red wine
  • 32 ounces low-sodium beef broth
  • 24 ounces low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tablespoon balsamic vinegar
  • Pinch of salt and freshly ground black pepper, to taste

Bread and Cheese Topping

  • 5 1-inch thick slices of French bread
  • 2 tablespoons olive oil
  • 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
  • 1/4 cup shredded Mozzarella cheese, room temperature
  • 2 tablespoons finely grated Parmesan cheese, room temperature

Instructions

  1. Caramelize the Onions: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the thinly sliced yellow onions, 1 teaspoon salt, and 1 teaspoon granulated sugar. Cook, stirring frequently, until the onions are deeply golden brown and caramelized, about 40 to 45 minutes. This slow cooking draws out the natural sweetness and richness of the onions.
  2. Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Pour in the 1/2 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half to concentrate flavor.
  3. Add Broths and Seasonings: Pour in the beef broth and chicken broth, then add the Worcestershire sauce, fresh thyme sprigs, bay leaf, and balsamic vinegar. Stir to combine and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 30 minutes to meld the flavors, adjusting seasoning with additional salt and freshly ground black pepper to taste.
  4. Prepare the Bread: While the soup simmers, preheat your oven to 400°F (200°C). Brush the French bread slices on both sides with olive oil and place them on a baking sheet. Toast in the oven for 5 to 7 minutes, turning once, until crisp and lightly golden.
  5. Assemble and Broil: Remove the herb sprigs and bay leaf from the soup. Ladle the hot soup into oven-safe bowls. Place a toasted slice of French bread on top of each bowl of soup. Mix the shredded Gruyere, Mozzarella, and Parmesan cheeses, then generously sprinkle the cheese mixture over the bread.
  6. Broil the Cheese: Place the bowls on a baking sheet and put them under the broiler set to high. Broil for 2 to 4 minutes, watching carefully, until the cheese is melted, bubbling, and golden brown. Remove from the oven carefully and allow to cool slightly before serving.

Notes

  • Dry red wine enhances depth but can be substituted with additional broth if preferred.
  • Use low-sodium broths to control salt content in the soup.
  • Room temperature cheese melts more evenly and smoothly under the broiler.
  • Be attentive while broiling to prevent burning the cheese.
  • This soup is best served hot immediately after broiling for optimal cheese texture.

Keywords: French Onion Soup, caramelized onions, Gruyere cheese, classic French recipe, comfort food, beef broth soup, French bread topping

Find it online: https://mjrecipe.com/french-onion-soup-with-gruyere-and-mozzarella-recipe/