Creamy Caramelized Onion Soup with Gruyère

Onion Soup edited


  • 4 Tbsp. butter
  • 4 Cups onions-sliced
  • 3 Tbsp. flour
  • 1 tsp. Fresh thyme - chopped
  • 3 Cups chicken broth
  • 1/2 Cup Gruyère or swiss cheese - grated
  • 1 Cup heavy cream
  • Salt and black pepper to taste


  1. Heat a large, wide, heavy bottomed saute pan on medium high heat. Add the butter and onions. Cook stirring often for about 15 minutes or until the onions become very tender and a deep golden in color. Add the flour and thyme, cook 30 seconds. While whisking, add the chicken broth in ½ cup increments, bringing to a boil after each addition. Let soup simmer 10 minutes.
  2. Finish by gradually whisking in the cheese and heavy cream. Season to taste with salt and black pepper. Garnish with a crisp crouton and some more grated cheese. Enjoy!

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