When the weather turns chilly or you’re craving something hearty yet sophisticated, there’s no better choice than Classic French Onion Soup with Mini Gruyere Croutons. This iconic dish is the epitome of French cuisine—simple ingredients transformed into a luxurious bowl of comfort. With its caramelized onions, savory beef broth, and cheesy, golden croutons, every spoonful is rich, satisfying, and layered with flavor.
Perfect for cozy nights or elegant dinners, this recipe is easy to make and guaranteed to impress. So grab your pot, some crusty bread, and get ready to whip up a bowl of Parisian perfection.
Why You’ll Love Classic French Onion Soup with Mini Gruyere Croutons
This soup is a labor of love, but the results are worth every minute. Here’s why it’s going to become a staple in your kitchen:
- Deep, Rich Flavors: Caramelized onions create a sweet, robust base, while the beef broth and herbs add depth and warmth.
- A Textural Delight: The crispy mini Gruyere croutons perfectly complement the velvety soup.
- Simple Yet Elegant: With just a few key ingredients, this dish feels like a gourmet masterpiece.
- Perfect for Any Occasion: Whether you’re serving it as a starter or a main dish, it’s always a crowd-pleaser.
Ingredients for Classic French Onion Soup with Mini Gruyere Croutons
Here’s everything you’ll need to make this hearty and flavorful soup:
For the Soup
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 4 tablespoons (56 grams) | Adds richness to the soup base |
| Vegetable oil | 2 tablespoons | Prevents the butter from burning |
| Sweet yellow onions | 4 large | Thinly sliced for caramelization |
| Salt | ¼ teaspoon | Enhances the onions’ natural sweetness |
| Black pepper | ⅛ teaspoon | Balances the sweetness |
| Dried sage | ½ teaspoon | Adds a warm, earthy note |
| Dry sherry | 1 cup (236 ml) | For deglazing and adding complexity |
| All-purpose flour | 3 tablespoons | Thickens the soup slightly |
| Beef stock | 6 cups (3 pints) | Use low-sodium for a balanced flavor |
| Bay leaf | 1 | Infuses the broth with subtle herbal notes |
For the Mini Gruyere Croutons
| Ingredient | Quantity | Notes |
|---|---|---|
| Crusty bread (baguette or ciabatta) | 1 loaf | Slice into small cubes or rounds |
| Gruyere cheese | 2 cups (8 ounces) | Freshly grated for optimal melting |
Step-by-Step Instructions
1. Caramelize the Onions
- Melt the butter and vegetable oil together in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the sliced onions and stir to coat them evenly in the butter and oil.
- Cook slowly, stirring occasionally, for about 30–35 minutes, until the onions are deeply golden brown and caramelized.
- Season the onions with salt, black pepper, and dried sage as they cook to enhance their flavor.
2. Deglaze with Sherry
- Pour in the dry sherry and stir to deglaze the pot.
- Use a wooden spoon to scrape up any caramelized bits stuck to the bottom—these bits add a rich depth of flavor to the soup.
- Let the sherry simmer for about 5 minutes, allowing it to reduce slightly.
3. Thicken with Flour
- Sprinkle the caramelized onions with all-purpose flour and stir to coat them evenly.
- Cook the flour for 2–3 minutes, letting it absorb into the onions and create a lightly thickened base for the soup.
4. Add the Broth and Bay Leaf
- Gradually pour in the beef stock, stirring continuously to ensure there are no lumps.
- Add the bay leaf and bring the soup to a gentle simmer.
- Cover and let the soup simmer for 20–25 minutes, allowing the flavors to meld beautifully.
5. Prepare the Mini Gruyere Croutons
- Preheat your oven to 400°F (200°C).
- Slice the loaf of crusty bread into small cubes or rounds and arrange them on a baking sheet.
- Top each piece with a generous amount of grated Gruyere cheese.
- Bake in the preheated oven for 8–10 minutes, or until the cheese is melted, bubbly, and golden brown.
6. Final Touches
- Remove the bay leaf from the soup and discard it.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
7. Serve with Mini Gruyere Croutons
- Ladle the hot soup into bowls and top each serving with a few Mini Gruyere Croutons.
- Serve immediately and enjoy the perfect balance of flavors and textures.
Why This Recipe Stands Out
1. Rich, Caramelized Onions
The slow-cooking process brings out the onions’ natural sweetness, creating a deep, flavorful base that’s essential for authentic French Onion Soup.
2. Gruyere Croutons for Extra Flavor
The mini croutons are not only easier to eat than a single slice of bread but also perfectly distribute the cheesy goodness throughout the soup.
3. Customizable Ingredients
This recipe is versatile—swap the beef stock for vegetable stock for a vegetarian version, or experiment with other cheeses like Emmental or Fontina.
Tips for Perfect French Onion Soup
- Take Your Time with the Onions: Caramelizing onions properly is key to achieving the rich, sweet flavor that defines this soup. Don’t rush this step.
- Use High-Quality Stock: A good-quality beef stock is essential for a deep, savory flavor. If possible, make your own or use a trusted store-bought brand.
- Freshly Grate the Cheese: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
- Experiment with Bread: While baguette is traditional, ciabatta or even sourdough can add a unique texture and flavor to the croutons.
- Serve Immediately: For the best experience, serve the soup hot with freshly baked croutons.
FAQs About Classic French Onion Soup with Mini Gruyere Croutons
1. Can I use a different type of cheese?
Yes, Gruyere is traditional, but you can substitute it with Emmental, Swiss, or sharp white cheddar for a similar flavor profile.
2. Can I make this soup vegetarian?
Absolutely! Swap the beef stock for vegetable stock and ensure the rest of your ingredients are plant-based.
3. How long can I store leftovers?
Leftover soup (without croutons) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
4. Can I freeze this soup?
Yes, freeze the soup base (without the croutons) for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
5. What type of onions work best?
Sweet yellow onions are ideal for their natural sweetness, but white onions or even a mix of the two can work just as well.
6. Can I make the croutons ahead of time?
Yes, prepare the croutons ahead and store them in an airtight container. Reheat them briefly in the oven before serving.
Why This Recipe Will Become a Favorite
This Classic French Onion Soup with Mini Gruyere Croutons is the perfect blend of tradition, flavor, and comfort. From the caramelized onions to the cheesy croutons, it’s a dish that feels both indulgent and approachable. Serve it as a cozy meal on a cold evening, or impress guests with its elegance at your next dinner party.
Final Thoughts: A Taste of France Awaits
Ready to bring a touch of Paris to your kitchen? This Classic French Onion Soup with Mini Gruyere Croutons is the perfect recipe to try. With its rich, comforting flavors and easy-to-follow steps, it’s a dish that will quickly earn a permanent spot in your recipe collection.
So gather your ingredients, follow the steps, and savor every bite of this French classic. Bon appétit!
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Classic French Onion Soup with Mini Gruyere Croutons
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
Description
This Classic French Onion Soup with Mini Gruyere Croutons is a timeless dish that brings together sweet caramelized onions, a savory beef broth, and golden, cheesy croutons. It’s perfect for cold evenings or when you’re in the mood for a comforting yet elegant bowl of soup. Each spoonful is bursting with deep, rich flavors and creamy, cheesy goodness.
Ingredients
For the Soup:
- 4 tablespoons 56 grams unsalted butter
- 2 tablespoons vegetable oil
- Four large sweet yellow onions (thinly sliced to enhance their natural sweetness.)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried sage
- 1 cup 236 ml dry sherry
- 3 tablespoons all-purpose flour
- Six cups (3 pints of quality beef stock, preferably low sodium, for a rich and flavorful base.)
- 1 bay leaf
For the Mini Gruyere Croutons:
- 1 loaf of crusty bread (baguette or ciabatta)
- 2 cups/8 ounces (200 grams Gruyere cheese, grated)
Instructions
- Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter and add the vegetable oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deep golden brown and caramelized (about 30-35 minutes). Sprinkle with salt, black pepper, and dried sage as they cook.
- Deglaze with Sherry: Pour in the dry sherry, stirring well to deglaze the pot and scrape up any caramelized bits from the bottom. Let it simmer for 5 minutes until the sherry has reduced slightly.
- Thicken with Flour: Dust the onions with flour and mix thoroughly to ensure they are evenly coated. Cook for 2-3 minutes, allowing the flour to cook off and create a slightly thickened base.
- Add Broth and Bay Leaf: Gradually add the beef stock, stirring as you pour to avoid lumps. Introduce the bay leaf and allow the soup to reach a gentle simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld.
- Prepare the Mini Croutons: While the soup simmers, preheat the oven to 400°F (200°C). Slice the crusty bread into small cubes or rounds. Arrange the bread pieces on a baking sheet, top each piece with grated Gruyere cheese, and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Finish the Soup and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf.
- Serve with Mini Gruyere Croutons: Ladle the soup into bowls and top each serving with a few mini Gruyere croutons. Serve hot and enjoy!
Notes
- Caramelization Time: Take your time caramelizing the onions—it’s the secret to achieving that sweet, rich base.
- Wine Substitute: If you don’t have sherry, you can use white wine or even a splash of balsamic vinegar for a similar effect.
- Broth Options: For a vegetarian version, use vegetable stock instead of beef stock.
- Cheese Options: Gruyere is classic, but Swiss cheese or sharp white cheddar work as great substitutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French