soup

French Onion Soup with Three Cheese

This French Onion Soup with Three Cheese is one of our all-time RizzieFarms favorites. Slow-caramelized onions build a deep, rich base that’s elevated with beef stock, Cognac, and dry white Vermouth. Each bowl is finished with toasted French bread and a decadent trio of melted Swiss, Parmesan, and Gruyère cheeses—all broiled to bubbly, golden perfection. It's hearty, rustic, soul-warming, and satisfying enough to be a full meal on its own.

Servings: 4–8 servings
Total Time: 170 min
Pan: Large stockpot + ovenproof soup bowls

Ingredients

Soup Base
  • 3 tablespoons butter
  • 2 tablespoons light olive oil
  • 3 1/2 pounds onions (about 12 cups), thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons flour
  • 2 quarts homemade beef stock (at least 2 cups hot)
  • 4 tablespoons Cognac
  • 1 cup dry white Vermouth
Cheese & Bread Topping
  • 8 ounces sliced Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyère cheese
  • 8 to 12 slices French bread, 1/2-inch thick
A crock of French onion soup with melted Swiss, Parmesan, and Gruyère cheese.

Instructions

  1. Sweat the onions In a large stockpot over moderate heat, melt 3 tablespoons butter with 2 tablespoons light olive oil. Add 12 cups thinly sliced onions and cover the pot. Cook the 3 1/2 pounds onions for about 10 minutes until tender and translucent.
  2. Caramelize the onions Add 1 teaspoon salt and 1 teaspoon black pepper. Increase heat to moderately high and cook the 3 1/2 pounds onions uncovered, stirring frequently, for about 30 minutes until deep golden brown and caramelized.
    Proper caramelization is key to deep flavor.
  3. Add flour Sprinkle 2 tablespoons flour over the caramelized onions and stir well. Cook the flour-onion mixture for 3 to 4 minutes to remove the raw flour taste.
  4. Deglaze with hot stock Remove the pot from the heat and allow to cool briefly. Stir in 2 cups of the hot beef stock. Return to moderately high heat and stir to loosen any browned bits from the bottom of the pot.
  5. Add remaining liquids Add the remaining beef stock (for a total of 2 quarts), 1 cup dry white Vermouth, and 4 tablespoons Cognac. Bring to a gentle simmer.
  6. Slow simmer Loosely cover the stockpot and simmer very slowly for 1 1/2 hours. Stir occasionally and add a little water if the liquid reduces too much. Season with additional salt and pepper to taste as it cooks.
  7. Prepare cheese and bread topping Heat the broiler. Arrange 4 to 8 ovenproof soup bowls on a parchment-lined tray. Slice 8–12 pieces of French bread into 1/2-inch slices. Prepare 8 ounces sliced Swiss cheese, 1/2 cup grated Parmesan, and 1/2 cup grated Gruyère.
  8. Assemble and broil Ladle hot soup into each bowl. Top each with two slices of the French bread. Sprinkle each with 1–2 tablespoons of the Parmesan–Gruyère mixture. Lay 2 slices of Swiss cheese over each crock, fully covering the tops. Broil for 1–2 minutes, watching closely, until the cheese melts and turns golden brown.
    Broil carefully—cheese goes from golden to burned quickly!
  9. Serve Serve immediately with additional grated Parmesan or Gruyère on the side. Pair with remaining French bread for dipping.

Notes

  • Homemade beef stock elevates the soup dramatically; avoid canned stock if possible.
  • For deeper flavor, caramelize onions even longer—up to 45 minutes.
  • French onion soup reheats beautifully, but always add cheese and broil just before serving.

Tags

soup french onion cheese comfort food fall winter classic