Four French Cheese Onion Soup
- Vegetarian
- Energy Kcal 401
- Carbohydrates g 38.3
- of which sugars g 13.6
- Protein g 10.1
- Fats g 21.3
- of which saturated fat g 10.26
- Fiber g 4
- Cholesterol mg 50
- Sodium mg 969
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 20 min
- Serving: 4
- Cost: High
PRESENTATION
Four cheese French onion soup—it's like a warm hug in a bowl, right? This dish brings together that old-school, rustic vibe you’d expect from a traditional French soup with a twist that cheese lovers can really, really get into. Seriously good. You start off with those deeply caramelized onions—the kind that get all golden and sweet after hanging out in the pot for a while. Really good stuff. That's the base where all the magic happens.
Instead of sticking with just Gruyère, this French onion soup recipe pulls in a bunch of France’s top cheeses, mixing Gruyère, Comté, Emmental, and Fontina. For real, each one melts just right, blending into a super gooey, stretchy layer that covers the whole bowl. People talk about the "best cheese for French onion soup," and this version lets you taste why French cheese is so, so legendary. I mean, it kind of takes the same pride that goes into things like quiche Lorraine or even macarons—showing off the food traditions that France is famous for.
Biting into a spoonful, you get that tender bread topping that soaks up all the rich broth. And look, with a hit of those layered, savory onion flavors underneath. The mix of cheeses does more than just melt; it adds all kinds of creamy and nutty notes that you won’t get from just one cheese. Folks in France are serious about their cheese. Using four different ones really shows off that spirit of French food innovation. What’s cool is how this cheesy onion soup takes something humble and gives it a little upgrade.
Pretty simple. It makes it the kind of dish you’d want to serve for a cozy dinner or when you want to impress friends who are into classic French cuisine. And here's the thing, even though it’s got that fancy, bistro-style look with the soup and bread baked together until everything’s bubbling and crispy on top, it keeps that welcoming, homemade French onion soup feel. This dish totally fits in with other famous French comfort foods. You know, it makes you appreciate how good a simple soup with melted cheese can be when you use the best stuff France has to offer.
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INGREDIENTS
- Onions 2.2 lbs (1 kg) - (mixed: yellow, white, and red)
- Butter 3 ½ tbsp (50 g)
- Sugar ½ tsp
- Fine salt 1 tsp
- Sage to taste
- Vegetable broth to taste
- White wine 1 glass
- For Gratinating
- Baguette 1
- Langres cheese 0.7 oz (20 g)
- Brie cheese 0.7 oz (20 g) - (or Resit Brebis)
- Boursault cheese 0.75 oz (20 g)
- Camembert cheese 0.7 oz (20 g)
- Extra virgin olive oil to taste
- Black pepper to taste
How to prepare Four French Cheese Onion Soup
To prepare the four French cheese onion soup, start by cleaning the onions. We used golden, white, and red onions. Begin with the latter, peel them 1, and then slice them thinly 2. Collect them in a bowl and proceed with the other two varieties. Heat a saucepan and let the butter melt, infusing it with sage 3.
Then add the onions 4 and stir, cover with the lid, and let them simmer for about half an hour over low heat 5. At this point, you will need to braise the onions, so increase the temperature and add salt and sugar 6.
Once they have taken on some color, deglaze with white wine 7. Add enough vegetable broth to cover the onions 8; continue cooking for another half hour 9.
Meanwhile, slice the baguette into pieces about 1/2 inch thick 10, place them on a baking sheet 11, and toast them in a preheated oven at 390°F for about 5 minutes 12.
Next, move on to the cheeses: slice the langres 13, the boursault 14, the resit brebis, and the camembert 15.
At this point, the onions should be ready. Transfer them to a sufficiently large baking dish and distribute the slices of bread 16, then begin to garnish them with the cheeses 17, mixing them together and creating tasty pairings each time 18.
Garnish with a drizzle of oil 19, a pinch of pepper, and some sage leaves 20, and grill in the oven for 7-8 minutes until the cheese melts and the surface is slightly golden. Your four French cheese onion soup is ready: bon appétit 21!