If you do one thing this week, make this blue cheese French onion soup.
2020 has been strange, and this is the second French onion soup recipe I’ve shared this year—because I couldn’t resist. My classic French onion soup is a comforting, cheesy favorite I posted back in February, but when I saw a version topped with blue cheese I had to try it.
I adore blue cheese. The idea of melty, bubbly blue cheese on top of French onion soup stuck with me, so I experimented until it was just right. We ate it constantly. It’s a hug in a bowl—rich caramelized onions, savory broth, crisp baguette and gloriously melted blue cheese. It’s special enough for a holiday meal and simple enough to make on a chilly weeknight.
For this version I deglaze the onions with red wine instead of bourbon; pinot noir works beautifully, though any dry red will do. The wine adds a depth of flavor that complements the blue cheese perfectly. If you’re a fan of pairing red wine and blue cheese, this will feel like a dream—think melty, tangy cheese balanced by the sweet, caramelized onions and rich beef broth.
The soup base stays true to the classic: slowly caramelize the onions, add aromatics and wine, then simmer in beef stock with a touch of sherry. Toast baguette slices until crisp, top with generous amounts of blue cheese or gorgonzola, and broil until the cheese is bubbly and golden. The result is decadently savory and perfectly comforting.
Below is the recipe—clear, straightforward instructions so you can make this at home. Serve in oven-safe crocks, broil the cheese until browned and bubbly, garnish with extra thyme if you like, and dig in.
Blue Cheese French Onion Soup
French Onion Soup with Brûléed Blue Cheese
4 people
20 mins
1 hr 15 mins
1 hr 35 mins
Ingredients
- 4 to 5 large sweet onions (about 2 lbs), sliced
- 6 tablespoons unsalted butter
- 1 teaspoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons red wine
- 2 garlic cloves, minced
- ⅓ cup dry sherry
- 6 cups beef stock
- 1 to 2 sprigs fresh thyme, plus extra for garnish
- 1 baguette, cut into slices
- 8 ounces blue cheese or gorgonzola, sliced or crumbled
Instructions
- Heat a large pot over low heat and add the butter. Once melted, stir in the sliced onions, salt, pepper and chopped thyme. Cook, stirring often, until the onions soften and begin to caramelize, about 20 minutes. Stir in the red wine and continue cooking, stirring frequently, for another 20 to 30 minutes until the onions are deeply golden and caramelized. Stir in the minced garlic.
- Stir in the dry sherry and cook for about 5 minutes. Add the beef stock and the thyme sprigs. Bring to a boil, then reduce to a simmer and cook uncovered for 15 to 20 minutes, until the broth reduces and thickens slightly.
- While the soup simmers, prepare the baguette slices. Preheat the oven to 350°F (175°C). Place the slices on a baking sheet, brush with olive oil, and bake 10 to 12 minutes until golden and crisp.
- To serve, ladle soup into oven-safe ramekins or crocks set on a baking sheet. Add a sprinkle of blue cheese, top with a baguette slice, then pile more blue cheese on top. Repeat with remaining crocks. If you like, top extra baguette slices with blue cheese and bake them with the crocks for extra dippers.
- Turn the broiler to high with a rack in the center of the oven. Broil the crocks for 2 to 3 minutes, watching closely, until the cheese is golden and bubbly. Garnish with extra thyme if desired, and serve immediately.
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