Bubba Don't Eat This Onion Soup with Melted Mozzarella

Indulge in the rich and savory goodness of "Bubba Don't Eat This Onion Soup with Melted Mozzarella," a decadent twist on the classic French onion soup. This hearty recipe features deeply caramelized yellow onions simmered to perfection in a beef stock and white wine base, infused with aromatic thyme and bay leaf for layers of flavor. Topped with crispy baguette slices and a generous layer of bubbly, golden mozzarella cheese, each spoonful delivers the perfect balance of sweet onions, umami-rich broth, and gooey cheese. Ideal for cozy dinners or an elegant starter, this oven-finished soup is a showstopper that’s worth every minute of prep. Perfectly comforting and irresistibly cheesy—your taste buds are in for a treat!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 large yellow onions
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 6 cups beef stock
• 1 cup dry white wine
• 1 piece bay leaf
• 4 sprigs fresh thyme
• 1 small loaf baguette
• 2 cups shredded mozzarella cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and thinly slice the yellow onions into half-moons.

Step 2

In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat.

Step 3

Add the sliced onions to the pot. Stir gently to coat them in the butter and oil.

Step 4

Reduce the heat to medium-low and cook the onions, stirring occasionally, for 30-35 minutes or until they are deeply caramelized and golden brown. Be patient; this step is key to the depth of flavor.

Step 5

Sprinkle the caramelized onions with the flour and stir well. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Pour in the white wine to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits. Simmer for 2 minutes.

Step 7

Add the beef stock, bay leaf, thyme sprigs, salt, and black pepper. Bring the soup to a gentle simmer and cook uncovered for 20-25 minutes. Discard the bay leaf and thyme sprigs before serving.

Step 8

While the soup simmers, preheat your oven to 400°F (200°C). Slice the baguette into 1-inch thick rounds and place them on a baking sheet.

Step 9

Toast the baguette slices in the oven for 5-7 minutes, or until lightly golden and crisp.

Step 10

Ladle the soup into oven-safe bowls or crocks, leaving about 1 inch of space at the top.

Step 11

Place a toasted baguette slice on top of each bowl of soup, and generously sprinkle shredded mozzarella cheese over the bread, ensuring it covers the soup’s surface.

Step 12

Place the bowls on a baking sheet and carefully transfer them to the oven. Broil on high for 2-4 minutes, or until the cheese is bubbly and golden brown. Watch closely to avoid burning.

Step 13

Remove the soup bowls from the oven (use oven mitts, as they will be very hot) and let cool for a minute before serving.

Step 14

Serve immediately and enjoy your savory, cheesy onion soup!

Nutrition Facts

Serving size	(3067.8g)

Amount per serving	% Daily Value*
Calories	2457.4

Total Fat 130.2g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 4.5g
Cholesterol 270.9mg	0%
Sodium 10326.9mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 20.2g	0%
Total Sugars 52.3g
Protein 98.9g	0%

Vitamin D 36.2IU	0%
Calcium 1977.0mg	0%
Iron 12.7mg	0%
Potassium 2764.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 16.9%

Carbs: 33.1%