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Homemade French Onion Soup with Three Cheese and Three Onions Recipe

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4 from 81 reviews

This homemade French onion soup recipe features a rich blend of three cheeses and three types of onions, slow-caramelized to develop deep, sweet flavors. Enhanced with red wine, fresh herbs, and a crispy, cheesy bread topping broiled to perfection, this classic comforting soup is perfect for a cozy meal.

Ingredients

Scale

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 Topping

  • 5 slices French bread, 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 softened, about 10 minutes.
  2. Caramelize Onions: Reduce heat to medium. Stir in the salt and sugar and continue cooking the onions for another 35 minutes, stirring occasionally every 5 minutes or so, until the onions are deeply caramelized and almost syrupy.
  3. Add Garlic: Stir in the minced garlic and cook until fragrant, about 20 seconds.
  4. Deglaze Pot: Pour in the red wine, scraping the bottom and sides of the pot to release any brown bits for added flavor.
  5. Add Broths and Herbs: Add beef broth, chicken broth, Worcestershire sauce, thyme sprigs, and bay leaf to the pot.
  6. Simmer Soup: Gently simmer the soup over medium to medium-low heat for about 20 minutes, stirring occasionally to blend flavors.
  7. Remove Herbs: Remove and discard the thyme sprigs and bay leaf from the soup.
  8. Season and Finish: Stir in the balsamic vinegar. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
  9. Keep Warm: Reduce the heat to low and cover the pot to keep the soup hot while you prepare the bread topping.
  10. Toast Bread: Preheat the oven broiler with the rack placed about 6 inches from the heat source. Arrange French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2 to 3 minutes in total, flipping once, until both sides are toasted and golden. Watch carefully to prevent burning.
  11. Assemble Soup 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 one toasted slice of bread and sprinkle evenly with Gruyere, Mozzarella, and Parmesan cheeses.
  12. Broil Cheese Topping: Broil the assembled bowls until the cheese is bubbly, golden brown, and begins to spill over the edges, forming a delicious crusty seal.
  13. Serve: Carefully remove from oven and serve immediately. Enjoy the rich, cheesy, comforting French onion soup!

Notes

  • Use a dry red wine such as Cabernet Sauvignon or Merlot for best flavor when deglazing.
  • Thinly slicing the onions ensures even caramelization.
  • Keep an eye on the bread while broiling, as oven temperatures vary and can quickly burn the bread.
  • Allow the cheese to come to room temperature before topping the soup to ensure even melting and browning.
  • For a vegetarian version, substitute vegetable broth for beef and chicken broth and omit Worcestershire sauce or use a vegetarian alternative.

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