French Onion Potato Soup with Caramelized Onions and Cheese
This hearty twist on classic French onion soup replaces traditional bread with tender potatoes for a more substantial meal. Sweet caramelized onions are slowly cooked in butter and wine, creating a rich, savory base that's enhanced with aromatic thyme and finished with melted Emmental cheese. The addition of little potatoes transforms this from a light starter into a comforting main dish perfect for cold evenings. Each bowl is topped with golden, broiled cheese that creates an irresistible contrast to the silky soup beneath.
Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 3 lbs yellow onions, slicedsweet onions1:1flavor
sweeter flavor
- 2 cloves garlic
- 2 Tbsp tomato paste
- 1 cup red wine
- 6 ½ cups beef or vegetable stock
- 3 sprigs thyme
- 1 Tbsp parsley
- 1 ½ lbs little potatoesbaby potatoes1:1texture
same cooking result
- 2 cups emmental cheesegruyere cheese1:1flavor
traditional French flavor
Instructions
- 1
Heat butter and oil in large stock pot over medium high heat
- 2
Add onions and garlic, cook for 10 minutes stirring frequently
- 3
Add tomato paste and cook another two minutes
- 4
Add wine and deglaze pot bottom by scraping with wooden spoon
- 5
Bring to boil, then reduce heat and simmer covered for 20 minutes
- 6
Pierce each potato twice with fork and microwave in single layer for seven minutes until completely cooked
- 7
Slice each potato lengthwise into thirds
- 8
Spoon soup into oven-safe bowls
- 9
Add potatoes on top and top with cheese
- 10
Broil until golden brown
Tips
Pierce potatoes thoroughly to prevent bursting in microwave
Scrape pot bottom well when deglazing to incorporate caramelized bits
Use oven-safe bowls for proper broiling and cheese melting
Good to Know
Refrigerate covered up to 3 days, reheat gently on stovetop
Can caramelize onions up to 2 days ahead, refrigerate and reheat
Serve immediately while cheese is hot and bubbly
Common Mistakes
Don't rush onion cooking to avoid burning
Use oven-safe bowls to avoid cracking under broiler
Substitutions
sweeter flavor
traditional French flavor
same cooking result
FAQ
Can I make this without wine?
Yes, replace wine with additional stock or use grape juice mixed with vinegar for acidity.
What if I don't have oven-safe bowls?
Top soup with cheese in the pot, melt under broiler, then serve in regular bowls.
How long will leftovers keep?
Refrigerate covered up to 3 days. Reheat gently on stovetop, adding stock if needed.