Smoked Gruyère French onion soup is perfect for these cold winter days and nights. Hearty and flavorful, this recipe is an easy way to warm up from the inside out. The smoked Gruyère and caramelized onions bring a richness to this soup that is incredibly heartwarming. This mouthwatering combination of flavors, along with the warm crusty baguette, is guaranteed to delight your family and guests alike.
The fragrant scent of onions and red wine will fill your kitchen and make you feel like you’re in a French Bistro–yes please!
I have made this recipe before but never with smoked Gruyère cheese. Although I have read some French onion soup recipes that use Gruyère cheese, I myself have never found one with smoked Gruyère cheese. I think it’s a great twist to the classic French onion soup. The smokiness from the cheese is the perfect addition to the richness of this traditional recipe. Oui oui, let’s eat!
Here is the recipe:
Prep time: 15 minutes
Cook time: 55 minutes
- 4 large/medium size yellow onions, sliced
- 2 garlic cloves, minced
- 2 bay leaves
- 2 sprigs thyme
- 2 Tbsp. olive oil
- 2 qt beef broth
- 2 Tbsp all purpose flour
- 1 cup red wine
- ¼ cup of smoked Gruyère cheese per ramekin, sliced or grated (small soup bowls work too)
- 1 French baguette, sliced (about ¾ inch slices)
- ½ cup unsalted butter
- 1 tsp salt
- 1 tsp black ground pepper
- Melt the butter and olive oil in a large stock pot over medium heat.
- Add the onions, garlic, bay leaves, thyme, salt and black ground pepper. Stir occasionally for 25 minutes until the onions are soft and caramelized.
- Add the red wine and bring it to a boil, then reduce the heat and simmer until the wine is evaporated. This should take about 5 minutes or so.
- Remove the bay leaves and discard.
- Stir in the flour, turning the heat down to medium low. Cook for about 10 minutes.
- Add the beef broth and cook for another 10 minutes. Season to taste with more salt and black ground pepper if necessary.
- Ladle the soup into large ramekins and drizzle olive oil over top of each. While doing so, set the broiler to low heat.
- Arrange baguette slices on a baking sheet with the Gruyère cheese over the top of each slice. Broil the slices for about 3-5 minutes. Carefully place on top of the soup before serving.
- Another option is to ladle the soup into the ramekins, add the baguette slices into the soup, top with the smoked Gruyère cheese and broil until it melts and starts to bubble. Carefully take the ramekin out of the oven and serve. Either way you assemble it, it is perfection. Enjoy!