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French Onion Soup with Gruyère Crouton inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

French Onion Soup with Gruyère Crouton

Appetizer
A classic steakhouse appetizer featuring caramelized onions simmered in a rich beef broth and finished with crusty bread and melted cheese. The slow-cooking process develops deep flavor in this hearty soup, while the broiled cheese topping adds a dramatic presentation and satisfying texture contrast.
Prep Time 15 mins
Cook Time 75 mins
Total Time 90 mins
Servings 6

Ingredients

  • 2 lbs Yellow onions (Thinly sliced (about 6 medium onions))
  • 4 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1 tsp Granulated sugar
  • 3 tbsp All-purpose flour
  • 6 cups Beef stock (Low-sodium preferred)
  • 1/2 cup Dry white wine (Such as Sauvignon Blanc)
  • 4 sprigs Fresh thyme
  • 1 whole Bay leaf
  • 1 tbsp Worcestershire sauce
  • 1 tsp Kosher salt (Plus more to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 whole French baguette (Cut into 1-inch thick slices)
  • 1 whole Garlic clove (Peeled)
  • 8 oz Gruyère cheese (Grated)
  • 1/4 cup Parmesan cheese (Freshly grated)

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot
  • Wooden spoon
  • Ladle
  • Oven-safe soup crocks
  • Baking sheet
  • Sharp knife
  • Grater for cheese

Chef's Tip

The secret to exceptional French onion soup is properly caramelizing the onions, which should take at least 45 minutes. Don't rush this step - a deep golden-brown color indicates the development of rich flavors that form the soup's foundation.

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, melt butter with olive oil over medium-low heat.
  2. Add sliced onions and toss to coat with butter mixture. Cover and cook for 15 minutes to soften.
  3. Uncover, raise heat to medium, and add sugar. Cook onions, stirring frequently, until deeply caramelized, about 45 minutes. Be patient - this step builds the foundation of flavor.
  4. Sprinkle flour over the onions and cook, stirring constantly, for 3 minutes.
  5. Gradually add beef stock while stirring, then add wine, thyme sprigs, bay leaf, Worcestershire sauce, salt, and pepper.
  6. Bring to a simmer, then reduce heat to low. Partially cover and simmer gently for 30 minutes. Remove thyme sprigs and bay leaf.
  7. While soup simmers, preheat broiler. Place baguette slices on a baking sheet and toast until lightly golden on both sides, about 2 minutes per side.
  8. Rub each toasted bread slice with the raw garlic clove.
  9. Ladle soup into oven-safe crocks or bowls. Place on a baking sheet.
  10. Float a garlic-rubbed bread slice on top of each soup bowl. Generously sprinkle with Gruyère and Parmesan cheeses.
  11. Broil until cheese is melted, bubbly, and golden brown, about 3-4 minutes.
  12. Allow to cool slightly before serving, as bowls will be extremely hot.

Plating

Serve the soup in individual oven-safe crocks placed on small plates or napkin-lined saucers to protect hands from the hot bowl. The golden, bubbling cheese should be visible on top, with the rich, dark soup beneath. Garnish with a small sprig of fresh thyme.

Storage & Reheating

The soup base (without bread and cheese) can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop before adding the bread and cheese topping and broiling.

About This Recipe

This hearty French onion soup is inspired by the classic crock served at Hilltop Steakhouse. The slow-caramelized onions and rich beef broth create depth of flavor, while the traditional broiled cheese topping adds a dramatic presentation. The result is a comforting appetizer that showcases simple ingredients transformed through careful technique.

How did it turn out?

We'd love to hear about your experience making this recipe!