Discover the ultimate comfort food with this Creamy Swiss Onion Soup, a delightful twist on the traditional French onion soup that’s surprisingly simple to make. This recipe elevates the classic with a rich, velvety texture and the nutty, distinctive flavor of Swiss cheese, making it an ideal, heartwarming meal for any occasion.
Key Ingredients for Creamy Swiss Onion Soup:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 pounds yellow onions, thinly sliced (about 5-6 medium onions)
- 1 teaspoon granulated sugar (optional, to aid caramelization)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups beef broth (low-sodium recommended)
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon Worcestershire sauce
- 6-8 ounces Gruyère cheese, shredded (divided)
- 4-6 slices crusty bread (baguette or sourdough work well)
- Additional Swiss cheese or Emmental for topping (optional)
- Fresh parsley, chopped, for garnish (optional)
How to Make Creamy Swiss Onion Soup:
Get ready to experience a genuinely satisfying soup that’s remarkably easy to prepare. In under an hour, you’ll create a bowl of pure decadence. This recipe boasts a rich, deeply caramelized onion base, a luxuriously creamy broth, and a generous topping of melted Gruyère cheese, offering a delightful contrast in textures and flavors that will keep you coming back for more. The preparation time is approximately 20 minutes, with a cooking time of about 40 minutes, totaling an accessible 1 hour for a truly rewarding culinary adventure.
Step-by-Step Instructions:
- Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter and olive oil over medium heat. Add the thinly sliced yellow onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions begin to soften, about 8-10 minutes. If using, sprinkle the granulated sugar over the onions; this helps them caramelize more deeply and evenly.
- Deepen the Flavor: Reduce the heat to medium-low and continue to cook the onions, stirring frequently, for 30-40 minutes, or until they are deeply golden brown and caramelized. This slow cooking process is crucial for developing the rich, sweet flavor of the soup. Be patient; this step cannot be rushed. If the onions start to stick, you can add a tablespoon or two of water to the pot and scrape up any browned bits from the bottom.
- Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant.
- Thicken the Base: Sprinkle the all-purpose flour over the caramelized onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This will help thicken the soup later.
- Deglaze and Build the Broth: Gradually pour in the dry white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half, which will take 3-5 minutes. Pour in the beef broth and add the fresh thyme leaves (or dried thyme) and Worcestershire sauce. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
- Add Creaminess: Stir in the heavy cream. Season with additional salt and pepper to taste. Simmer gently for another 5 minutes, ensuring it does not boil.
- Prepare for Broiling: While the soup is simmering, preheat your broiler. Ladle the hot soup into oven-safe bowls. Place a slice or two of crusty bread on top of the soup in each bowl.
- Melt the Cheese: Generously sprinkle the shredded Gruyère cheese (and any additional Swiss or Emmental cheese) over the bread and soup in each bowl.
- Broil to Perfection: Carefully place the oven-safe bowls on a baking sheet (this makes it easier to transfer them and catches any drips). Place the baking sheet under the preheated broiler. Broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely as broilers can vary and cheese can burn quickly.
- Serve: Carefully remove the bowls from the oven. Let them cool slightly for a minute or two before serving. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Creamy Swiss Onion Soup:
This Creamy Swiss Onion Soup is an absolute dream for any soup lover, boasting a luxuriously smooth and velvety texture that’s far richer than traditional French onion soup. The star of the show is undoubtedly the deeply caramelized onions, cooked to sweet perfection, and the signature nutty flavor of Swiss cheese, which melts into a gooey, satisfying topping. Making this at home is incredibly cost-effective, allowing you to enjoy restaurant-quality comfort without the hefty price tag, far more wallet-friendly than ordering out.
The addition of aromatic garlic, robust beef broth, and a hint of white wine creates a complex flavor profile that is simply irresistible. Unlike a simpler broth-based onion soup, this version offers a complete, hearty meal that feels both elegant and deeply comforting. So ditch the takeout menus and bring this sensational Creamy Swiss Onion Soup into your own kitchen – your taste buds will thank you!
Storing and Reheating Tips:
Leftover Creamy Swiss Onion Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before sealing the container to prevent condensation.
To reheat:
- Stovetop (Recommended): Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Do not boil, as this can cause the cream to separate.
- Microwave: Transfer individual portions to a microwave-safe bowl and heat on medium power, stirring halfway through, until hot.
For Freezing: It is generally not recommended to freeze this soup once the cream has been added, as the texture can change upon thawing. If you wish to freeze it, it’s best to freeze the soup base (before adding the cream and cheese) and then add the cream and cheese when reheating. To freeze the base, cool completely, ladle into freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating and proceeding with adding cream and cheese.
Final Thoughts:
This Creamy Swiss Onion Soup is more than just a soup; it’s a bowl of pure, unadulterated comfort that’s surprisingly easy to master. Give it a try, and I promise you’ll be adding this to your regular repertoire of go-to recipes.
Creamy Swiss Onion Soup
Ingredients
Equipment
Method
- In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter and olive oil over medium heat. Add the thinly sliced yellow onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions begin to soften, about 8-10 minutes. If using, sprinkle the granulated sugar over the onions; this helps them caramelize more deeply and evenly.2 tablespoons unsalted butter, 2 tablespoons olive oil, 3 pounds yellow onions, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon granulated sugar
- Reduce the heat to medium-low and continue to cook the onions, stirring frequently, for 30-40 minutes, or until they are deeply golden brown and caramelized. This slow cooking process is crucial for developing the rich, sweet flavor of the soup. Be patient; this step cannot be rushed. If the onions start to stick, you can add a tablespoon or two of water to the pot and scrape up any browned bits from the bottom.3 pounds yellow onions
- Stir in the minced garlic and cook for another minute until fragrant.2 cloves garlic
- Sprinkle the all-purpose flour over the caramelized onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This will help thicken the soup later.1/4 cup all-purpose flour, 2 cloves garlic, 3 pounds yellow onions
- Gradually pour in the dry white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by about half, which will take 3-5 minutes. Pour in the beef broth and add the fresh thyme leaves (or dried thyme) and Worcestershire sauce. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.1 cup dry white wine, 6 cups beef broth, 1 teaspoon fresh thyme leaves, 1/2 teaspoon Worcestershire sauce
- Stir in the heavy cream. Season with additional salt and pepper to taste. Simmer gently for another 5 minutes, ensuring it does not boil.1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- While the soup is simmering, preheat your broiler. Ladle the hot soup into oven-safe bowls. Place a slice or two of crusty bread on top of the soup in each bowl.3 pounds yellow onions, 4-6 slices crusty bread
- Generously sprinkle the shredded Gruyère cheese (and any additional Swiss or Emmental cheese) over the bread and soup in each bowl.6-8 ounces Gruyère cheese, Additional Swiss cheese or Emmental
- Carefully place the oven-safe bowls on a baking sheet (this makes it easier to transfer them and catches any drips). Place the baking sheet under the preheated broiler. Broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely as broilers can vary and cheese can burn quickly.
- Carefully remove the bowls from the oven. Let them cool slightly for a minute or two before serving. Garnish with fresh chopped parsley, if desired.Fresh parsley