Onion Soup with Gruyere Cheese Balls

Dive into comfort with this rich and savory Onion Soup with Gruyere Cheese Balls, a gourmet twist on the classic French onion soup. Caramelized yellow onions form the heart of this dish, simmered with dry white wine, beef stock, and fragrant thyme to create a deeply flavorful broth. But the real magic lies in the golden, crispy Gruyere cheese balls—bite-sized delights made from baguette cubes, melted Gruyere, and panko breadcrumbs, fried to perfection. These irresistibly cheesy morsels offer a satisfying crunch to complement the soup’s velvety texture. Ideal for cozy dinners or elegant gatherings, this recipe promises bold flavors and an elevated dining experience. Serve it piping hot with a sprinkling of fresh thyme for a dish that’s both comforting and luxurious. Keywords: onion soup, Gruyere cheese balls, French onion soup recipe, comfort food, caramelized onions.

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 6 cups beef stock
• 1 piece bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 piece baguette, sliced into small cubes
• 2 cups Gruyere cheese, grated
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 4 cups vegetable oil, for frying

Directions

Step 1

Melt the butter and olive oil in a large heavy-bottomed pot over medium heat.

Step 2

Add the sliced onions and cook for 25-30 minutes, stirring frequently, until they are golden brown and caramelized.

Step 3

Sprinkle sugar over the onions and stir well. Cook for another 2-3 minutes.

Step 4

Add the flour to the onions and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom of the pan.

Step 6

Add the beef stock, bay leaf, and fresh thyme. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20-25 minutes.

Step 7

Season the soup with salt and black pepper to taste, then discard the bay leaf and thyme sprigs.

Step 8

While the soup simmers, prepare the Gruyere cheese balls: In a mixing bowl, combine the bread cubes, grated Gruyere cheese, and beaten egg. Mix until well combined.

Step 9

Shape the mixture into small, bite-sized balls. Roll them in the panko breadcrumbs to coat.

Step 10

Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the cheese balls in batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.

Step 11

To serve, ladle the hot onion soup into bowls. Top each bowl with a few Gruyere cheese balls and garnish with fresh thyme if desired. Serve immediately.

Nutrition Facts

Serving size	(3819.5g)

Amount per serving	% Daily Value*
Calories	10860.8

Total Fat 1093.8g	0%
Saturated Fat 203.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 477.4mg	0%
Sodium 7564.9mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 16.6g	0%
Total Sugars 43.7g
Protein 109.8g	0%

Vitamin D 53.4IU	0%
Calcium 2621.0mg	0%
Iron 10.9mg	0%
Potassium 2369.3mg	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: 90.5%

Protein: 4.0%

Carbs: 5.5%