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Homemade French Onion Soup with Three Cheese and Three Onions Recipe

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3.9 from 55 reviews

This homemade French onion soup features a rich, deeply caramelized blend of three types of onions simmered in savory beef and chicken broth, enhanced with red wine and fresh herbs. Topped with toasted French bread and a luscious three-cheese blend of Gruyere, Mozzarella, and Parmesan, broiled to a golden, bubbling finish. A classic, comforting dish perfect for cozy dinners.

Ingredients

Scale

Sauce and Soup Base

  • 4 tablespoons unsalted butter
  • 5 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, minced
  • 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 slices French bread, each about 1 inch thick
  • 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. Sauté Onions: In a large pot over medium-high heat, melt the butter. Add the thinly sliced onions and sauté, stirring often, until they begin to soften, about 10 minutes.
  2. Caramelize Onions: Reduce heat to medium, stir in salt and sugar, then cook the onions for an additional 35 minutes, stirring occasionally every 5 minutes or so, until they become deeply caramelized and syrupy in texture.
  3. Add Garlic: Stir in minced garlic and cook until fragrant, about 20 seconds.
  4. Deglaze with Wine: Pour in the dry red wine to deglaze the pot, scraping up the flavorful browned bits from the bottom and sides of the pot.
  5. Add Broths and Herbs: Add beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot.
  6. Simmer Soup: Let the soup gently simmer over medium to medium-low heat for about 20 minutes, stirring occasionally.
  7. Remove Herbs: Take out and discard the thyme sprigs and bay leaf.
  8. Season Soup: Stir in balsamic vinegar and taste. Adjust seasoning with additional salt and freshly ground black pepper as needed.
  9. Keep Soup Warm: Reduce heat to low and cover the pot to keep the soup hot while preparing the bread and cheese topping.
  10. Toast Bread: Preheat the oven broiler with the rack positioned about 6 inches from the heat source. Place French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2–3 minutes total, flipping once, until the bread is well toasted on both sides. Watch carefully to prevent burning as oven temperatures vary.
  11. Assemble Bowls: Place oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl about two-thirds full with hot soup. Top each with a slice of toasted bread, then evenly sprinkle the three cheeses—Gruyere, Mozzarella, and Parmesan—over the bread.
  12. Broil Cheese Topping: Broil the assembled bowls until the cheese is bubbly, golden brown, and slightly spilling over the edges forming a delicious crusty seal, about 3–5 minutes depending on your broiler.
  13. Serve: Carefully remove from the oven and serve immediately, enjoying the rich, comforting flavors of this classic French onion soup.

Notes

  • Use a dry red wine such as Cabernet Sauvignon or Merlot for best flavor.
  • Keep an eye on the bread while broiling to avoid burning, as ovens vary.
  • Allow cheeses to come to room temperature before topping to ensure even melting.
  • Low-sodium broths help control the salt level and balance flavors.
  • For a vegetarian version, substitute vegetable broth and omit Worcestershire sauce.

Find it online: https://yumfoodusa.com/homemade-french-onion-soup-with-three-cheese-and-three-onions-recipe-2/