French onion soup with gruyere toasts sm

French Onion Soup with Gruyère Toast

It’s easier than you think to make bistro-style French Onion Soup at home! We give our version a unique twist with a crispy toast smothered in nutty, melted, imported Gruyere for topping, dipping, or scooping
Prep Time 10 minutes
Cook Time 1 hour
Course Appetizer, Side Dish, Soup
Cuisine French
Servings 4


  • 3 TB butter
  • 6 cups sliced onions
  • 1 tsp kosher salt
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1 tsp minced garlic
  • ½ cup dry vermouth sherry, or dry white wine
  • 1 TB flour
  • 4 cups beef broth
  • 1 TB Worcestershire sauce or soy sauce
  • tsp black pepper
  • 8 slices baguette toasted
  • 1 1/2 cups shredded imported Gruyère cheese


  • Melt butter in a medium saucepan set over medium heat. Add onions, salt, bay leaf, and thyme and stir. Cook covered for 5 minutes to begin to soften onions. Reduce heat to medium low and cook, uncovered for an additional 45 minutes, stirring frequently, until onions are medium-dark brown. Add garlic and cook for 1 minute. Add vermouth/sherry/or wine and cook until completely evaporated. Stir in flour and cook for 1 minute. Add broth, Worcestershire or soy sauce, and black pepper and increase heat to high. Bring to a boil and simmer for 5 minutes for flavors to meld. Season to taste with additional salt and pepper.
  • When ready to serve, top toasted baguette slices with shredded imported Gruyere cheese and place on a foil lined pan in the oven or toaster oven. Broil for 2-3 minutes to melt cheese and serve soup topped with Gruyere toast and additional on the side.


Tip: This soup can be made up to 3 days ahead and can also be frozen - just be sure to prepare the Gruyere Toast fresh right before serving.
Keyword brunch, main course soups