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Murray’s Classic Cheesy French Onion Soup

This deep, rich soup sweetened by caramelized onions and laced with thyme, all blanketed by a thick, gooey top layer of melted cheese, is nearly impossible not to love. The key to such a simple dish like this is to pick the best quality ingredients, and take the time to make them really shine. We use slowly caramelized onions, sherry and white wine in our base, along with beef stock, and rather than topping with the classic swiss, we opt for nutty and sweet Cavemaster Reserve Annelies. One taste of your homemade version and you may never order French Onion Soup in a restaurant again.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

2 tsp kosher salt

2 Fresh bay leaves

1/2 cup sherry wine

8 cups beef stock

kosher salt and ground black pepper to taste

3lb yellow onions, thinly sliced

1 tbsp sugar

4 sprigs thyme

3 tsp all purpose flour

1/4 cup white wine

1/2 baguette

1/4 cup butter

1/2 lb Murray's Cavemaster Reserve Annelies, grated

Start by caramelizing the onions. Add the onions to a large pan with the salt, sugar, butter, and herbs.
Cook over medium-low heat, stirring occasionally, until dark brown. This should take at least 50 minutes.
Once caramelized, remove the herbs. Add the flour and cook over medium heat for about 2 minutes. Add the sherry and white wine and cook for an additional 3 minutes. Add the beef stock and bring to a simmer.
Simmer over medium heat until the flavors have combined, about 35 minutes.
Meanwhile, slice the baguette diagonally and toast on a sheet tray in a 350F oven until dry, about 10 minutes. Set aside.
Once the soup has finished simmering, portion into small soup bowls or ramekins and transfer the bowls to a parchment lined sheet tray.
Top the soup with the baguette slices, then with the cheese. Carefully place the cheese covered soup under a broiler and cook for 1-2 minutes, or until the cheese has melted and browned. Let cool slightly and enjo

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