Articles & Recipes

Cheese-Smothered Onion Soup

October 12, 2018

A good melting cheese with a nice nutty flavor, such as Gruyère or raclette, works very well in this savory soup that will warm you up on cold blustery days. This classic makes an easy transition from an everyday dish to an entertainment standout.

Ingredients Makes 6 servings

3 tbsp butter 45 mL
8 cups thinly sliced Spanish onions (about 2 to 3) 2 L
1⁄4 tsp dried thyme leaves 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 tbsp all-purpose flour 30 mL
6 cups beef stock 1.5 L
1 tbsp olive oil 15 mL
1 large clove garlic, minced 1
6 slices French bread, about 3⁄4-inch (2 cm) thick 6


  • Large shallow baking pan
  1. In a Dutch oven or large heavy saucepan, melt butter over medium heat. Add onions, thyme and pepper; cook, stirring often, for 15 minutes or until onions are tender and a rich golden color. Blend in flour; stir in stock. Bring to a boil, stirring, until thickened. Reduce heat to medium-low, cover and simmer for 15 minutes.
  2. Meanwhile, position oven rack 6 inches (15 cm) from broiler; preheat broiler.
  3. In a small bowl, combine olive oil and garlic; lightly brush oil mixture over both sides of bread. Arrange on baking sheet; place under broiler and toast on both sides.
  4. Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in baking pan. Ladle hot soup into bowls. Sprinkle with remaining cheese. Place under broiler for 3 minutes or until cheese melts and is lightly browned. Serve immediately.
Buy French bread 3 to 4 inches (8 to 10 cm) in diameter. Or, if using a thin baguette, use 2 slices of bread in each bowl. The onion soup base can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.


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