French Onion Soup with Brûléed Blue Cheese
User Reviews
5
French Onion Soup with Brûléed Blue Cheese
Description
French Onion Soup with Brûléed Blue Cheese highlights the sweetness of onions slowly caramelized in butter with fresh thyme, salt, and pepper. Red wine deepens the flavor as the onions brown to a golden hue. Garlic and dry sherry add additional layers before the soup simmers with beef stock and thyme sprigs to concentrate the savory broth. The baguette slices toasted with olive oil provide a crisp base for the blue cheese, which is placed atop the soup before being brûléed to form a melted, slightly crisp topping with characteristic sharpness from the blue cheese. This soup balances rich, sweet, and umami notes, with the finishing brûléed cheese adding texture contrast and an assertive flavor.
The soup can be served in individual oven-safe containers right out of the simmering pot. It pairs well with the toasted bread soaked slightly with the broth and topped with melted blue cheese, making it suitable to serve as a starter or a light supper.
The method of careful, slow caramelization of onions and the inclusion of blue cheese for the topping distinguishes this version. The recipe advises brushing the baguette slices with olive oil and toasting them until golden to ensure they hold up under the soup and cheese. Brûléeing the cheese adds a unique element with a pronounced flavor and texture benefit.
Ingredients
- 4 to 5 sweet onion about 2lbs worth), sliced, large
- 6 tablespoons butter unsalted
- 1 teaspoon thyme chopped fresh
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 3 tablespoons red wine
- 2 garlic minced, cloves
- ⅓ cup dry sherry
- 6 cups beef stock
- 1 to 2 thyme plus extra for garnish, sprigs, fresh
- 1 baguette cut into slices
- 8 ounces blue cheese sliced or crumbled, or gorgonzola
Instructions
- Heat a large pot over low heat and add the butter. Once melted, stir in the onions, salt, pepper and thyme. Cook, stirring often, until the onions are softened and are starting to caramelize, about 20 minutes. Stir in the red wine. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
- Stir in the dry sherry and cook for about 5 minutes. Add in the beef stock and fresh thyme sprigs. Bring the mixture to a boil, then reduce it to a simmer and cook uncovered for 15 to 20 minutes, until the broth has reduced and thickened a bit.
- While the soup is simmering, make your baguette slices. Preheat the oven to 350 degrees F. Place the slices on a baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunchy.
- To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Place them on a baking sheet. Add a sprinkle of blue cheese on top, then a baguette slice. Pile more blue cheese on top. Repeat with remaining crocks. If you have leftover baguettes and blue cheese, I like to top the bread with the blue cheese and place them on a baking sheet too. These are great for extra dippers.
- Turn the broiler on your oven to high with a rack in the center of the oven.
- Stick the baking sheet in the oven. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly. Be sure to keep an eye on them so the bread doesn’t burn! Garnish with extra thyme if you wish. And serve!
User Reviews
Overall Rating
5
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