French Onion Soup with Grilled Cheese
French Onion Soup with Grilled Cheese is a medium French recipe that serves 4. 320 calories per serving. Recipe by everydayisfeastday on YouTube.
Prep: 15 min | Cook: 1 hr 35 min | Total: 2 hrs 5 min
Cost: $9.65 total, $2.41 per serving
Ingredients
- 4 medium Onion (thinly sliced)
- 2 tablespoons Unsalted Butter (cut into pieces)
- 4 tablespoons Water (for deglazing)
- 2 sprigs Fresh Thyme (leaves only)
- 5 cloves Garlic Clove (minced)
- 2 tablespoons Balsamic Vinegar (adds sweet depth)
- 1 cup Red Wine (dry red, can substitute brandy or cherry wine)
- 2 quarts Beef Broth (low‑sodium)
- 2 slices Bread (sturdy bread such as sourdough or baguette)
- 1 teaspoon Dijon Mustard (light spread on bread)
- 2 slices Swiss Cheese (or provolone, Gruyère)
- 2 tablespoons Chives (thinly sliced)
Instructions
Slice the Onions
Trim the ends, halve the onions, and thinly slice them into uniform strips.
Time: PT10M
Caramelize the Onions
Heat 2 tbsp butter in the pot over low to medium heat. Add all sliced onions and a splash (2‑4 tbsp) of water. Cook, stirring occasionally, until deep golden brown, adding a small splash of water whenever fond sticks to the bottom and scraping it up.
Time: PT40M
Add Aromatics
Stir in the thyme leaves and minced garlic. Cook for about 5 minutes until fragrant.
Time: PT5M
Incorporate Balsamic Vinegar
Add 2 tbsp balsamic vinegar and sauté for 30‑60 seconds until the sweet aroma develops.
Time: PT2M
Add and Reduce Red Wine
Pour in 1 cup red wine, increase heat to bring to a simmer, and reduce the liquid by half (about 10 minutes).
Time: PT10M
Simmer with Beef Broth
Add 2 quarts beef broth, return to a gentle simmer, and cook for 20‑30 minutes to meld flavors.
Time: PT25M
Prepare Grilled Cheese
Butter one side of each bread slice, spread a thin layer of Dijon mustard on the unbuttered side, layer Swiss cheese and sliced chives, then top with the second slice (buttered side out). Grill in a skillet over medium heat until golden brown and cheese is melted, about 4‑5 minutes per side.
Time: PT8M
Serve
Ladle hot soup into bowls, place the grilled cheese on top or on the side, and garnish with extra chives if desired.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 14 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gluten, Non‑vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Onion: shallots, leeks
- Instead of Unsalted Butter: olive oil, margarine
- Instead of Fresh Thyme: dried thyme
- Instead of Garlic Clove: garlic paste
- Instead of Balsamic Vinegar: red wine vinegar
- Instead of Red Wine: brandy, cherry wine
- Instead of Beef Broth: vegetable broth, chicken broth
- Instead of Bread: ciabatta, rye
- Instead of Dijon Mustard: whole grain mustard
- Instead of Swiss Cheese: Gruyère, Provolone
- Instead of Chives: green onions
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Heavy‑Bottomed Pot or Dutch Oven
- Wooden Spoon or Heat‑Resistant Spatula
- Skillet or Grill Pan
- Measuring Spoons
- Measuring Cup
- Ladle
- Soup Bowls
Critical Steps — Do Not Skip
- Caramelizing the onions slowly and deglazing with water to develop deep flavor.
- Reducing the red wine by half to concentrate its taste.
- Grilling the cheese sandwich on medium heat to avoid soggy bread and ensure melted cheese.
Chef Tips from the Video
- Add a pinch of sugar with the onions if you prefer a sweeter base.
- Use a cast‑iron pot for even caramelization and better fond development.
- Finish the soup with a drizzle of extra‑virgin olive oil for added richness.
Troubleshooting
Soup is too salty.
Add a splash of water or unsalted broth and simmer for a few minutes to balance the seasoning.
Onions are not browned enough.
Continue cooking over low heat, adding occasional splashes of water to deglaze and prevent burning.
Wine reduction is too thin.
Increase simmer time until the liquid coats the back of a spoon; you can also add a pinch of cornstarch slurry.
Grilled cheese bread becomes soggy.
Grill over medium heat and press lightly; ensure the bread is buttered on the outside to create a crisp barrier.
Storage
Refrigerator: Store soup in airtight containers for up to 4 days. Reheat gently on the stove.
Freezer: Freeze soup in freezer‑safe bags or containers for up to 2 months. Thaw overnight and reheat.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Soup flavor improves after a night in the fridge; reheat gently before serving.
- Grilled cheese is best served fresh, but you can pre‑assemble the sandwich and grill just before eating.
Frequently Asked Questions
What is the cultural significance and history of French Onion Soup in French cuisine?
French Onion Soup, or soupe à l'oignon, originated in medieval France as a peasant dish that used cheap ingredients like onions and stale bread. Over time it became a classic of French bistro cooking, celebrated for its deep caramelized flavor and comforting warmth.
What are the traditional regional variations of French Onion Soup in France?
In the Lyonnaise tradition, the soup is topped with croutons and grated Gruyère, while in Parisian bistros it often features a thick slice of baguette and melted cheese broiled on top. Some Alpine versions add a splash of brandy for extra depth.
How is French Onion Soup traditionally served in French restaurants?
It is usually served in a shallow, oven‑safe bowl, topped with a toasted baguette slice and a generous layer of melted cheese that is browned under a broiler just before serving. The soup is presented hot and bubbling.
During which occasions is French Onion Soup traditionally enjoyed in French culture?
French Onion Soup is a popular starter during the colder months, especially in winter holidays and after‑work gatherings. It is also a comforting dish for family meals and brunches in French households.
What makes French Onion Soup special in French cuisine?
The soup showcases the French technique of caramelizing onions to develop sweet, umami‑rich fond, combined with a wine‑infused broth and a cheesy, toasted bread topping that creates a perfect balance of textures and flavors.
What are the most common mistakes to avoid when making French Onion Soup?
Common errors include cooking the onions over too high heat, which burns them; skipping the deglazing steps, which loses the fond; and reducing the wine too quickly, which can make the broth bitter. Follow low‑heat caramelization and gradual reduction for best results.
Why does this French Onion Soup recipe use water to deglaze instead of wine or broth?
Water is used early to lift the browned bits without adding extra acidity or sweetness, preserving the pure onion flavor. The wine is added later for depth, and the broth finishes the soup, allowing each liquid to contribute at the optimal stage.
Can I make French Onion Soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days, and reheat gently on the stove. Add fresh toasted bread and cheese just before serving.
What texture and appearance should I look for when caramelizing the onions for French Onion Soup?
The onions should turn a deep, uniform golden‑brown color and become very soft, with a sweet aroma. The fond should be visible at the bottom of the pot and be regularly deglazed with water to incorporate into the soup.
What does the YouTube channel everydayisfeastday specialize in?
The YouTube channel everydayisfeastday focuses on approachable, home‑cooked comfort food recipes that blend classic techniques with modern twists, often featuring step‑by‑step guidance for everyday cooks.
How does the YouTube channel everydayisfeastday's approach to French cooking differ from other French cooking channels?
Everydayisfeastday emphasizes simplicity and speed, using readily available ingredients and minimal equipment while still honoring traditional French flavors, whereas many French cooking channels may focus on more elaborate techniques or specialty ingredients.
Last updated: August 20, 2026
