Crowned with broiled Gruyère cheese, this rich and savory French Onion Soup recipe brings all the supper club vibes home.
Growing up, I wasn’t much into soups—that is, aside from chicken noodle. Being the picky kid I was, even chicken noodle soup was an iffy choice. I’d return my bowl to the chef (AKA Mom) if I saw too many chunky carrots or celery, and there needed to be an even broth-to-noodle ratio. I know. I had, shall we say, issues?
But one chilly December night, my parents and I went to the Fox and Hound. It’s a cozy Wisconsin supper club complete with old wood beams, dim lighting, and an inviting fireplace. As a kid, this place felt almost magical, especially around the holidays. Maybe that’s why I dared to try the French onion soup. I saw a waiter wheel it by, and I just knew that was the soup for me. If you had seen what I saw, you’d know why. The soup was housed in this cauldron of bubbling cheese, and its rich aroma was simply too hard to resist. I wasn’t even an onion fan back then. It didn’t matter. I had to have it despite my parents’ justifiable hesitance. I didn’t like it when my food touched, and now I wanted French onion soup? Really?
Long story short, I loved it, and I’d order the soup from then on. To this day, I still do. But the Fox and Hound isn’t cheap, especially with my family of five. Inflation is a killer. So now, I make my own version from home. While I still can’t emulate Fox and Hound’s French onions soup, this recipe still boasts a deep, savory flavor with that golden crust of cheese topping I’ve grown to crave. You will, too, after trying this recipe.
Is This French Onion Soup Healthy?
In a word, no. But I suppose it depends on how much cheese you pile on top. Oh, and then there’s the butter. The good news is that onions are full of antioxidants, vitamins, and minerals. Also, it’s fairly easy to make this recipe healthier. For example, choose a low-sodium broth and take it easy on the butter. You could also *gasp* skip the baguette if carbs aren’t your thing. And vegetarians, feel free to use a veggie broth—mushroom broth, if you can find it. In my experience, mushroom broth has a richer, more “beef-like” flavor.
Why Gruyère Is the Only Acceptable Cheese (Almost)
Traditionally, Gruyère is the cheese of choice for French onion soup. It’s easy to see why. This cheese is nutty, creamy, salty, and bubbles up to a nice caramelized brown color. I also love its earthiness, which pairs perfectly with the beef broth and onions.
One point worth noting: choose a younger Gruyère. Once Gruyère hits 10-12 months, the cheese gets firmer and drier. That’s fine for crackers and charcuterie boards, but aged Gruyère won’t melt as nicely.
Also, if you’re on a budget, skip the Gruyère altogether. Swiss cheese is an excellent and affordable alternative. Plus, it offers a smoother, milder taste compared to Gruyère, if that’s not your thing.
How Do I Store Leftovers?
Cool the soup down and refrigerate it in an airtight container for up to 5 days. While you could reheat the soup in the microwave, I prefer the stovetop—it cooks more evenly. Also, for leftovers, remove the bread and cheese (if you’ve already added it). Otherwise, your leftovers will be a soggy mess. Instead, add the cheese and bread when you’re ready to broil the topping.
Serving Suggestions
French onion soup is a lovely addition to your own supper club menu at home. Pair it with a green salad, potatoes, Roasted Asparagus, and a Bacon-Wrapped Steak! Chilean Sea Bass or even Roasted Chicken also works well. Or, for something more French, this Ratatouille Recipe is a healthy and flavorful addition!
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions thinly sliced
- Salt and freshly ground black pepper to taste
- 1/2 cup dry white wine
- 6 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 baguette sliced and toasted
- 1 cup grated Gruyère cheese
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add sliced onions with a pinch of salt, and cook, stirring occasionally, until onions are caramelized, about 40 minutes.
- Pour in white wine to deglaze the pot, scraping up any browned bits. Cook until the wine is reduced by half, about 5 minutes.
- Add beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 20 minutes. Remove bay leaf.
- Preheat the broiler. Ladle soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of Gruyère cheese.
- Broil until cheese is melted and bubbly, about 3-5 minutes. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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