Caramelised Onion soup with Gruyere twirls

By Simon  , , , ,   

March 7, 2014

On a chilly autumn evening or winter's day, there are few dishes more comforting than a wonderful caramelised onion soup with a scattering of cheese topped, crispy croutons. This recipe is simple and a complete joy to make, once you have got the slicing marathon done !!!! It can be made in advance, stored for a few days in the fridge or frozen, ready to consume...that's if you have any left to freeze !

  • Prep: 15 mins
  • Cook: 1 hr 40 mins
  • Yields: 8 Generous


1 Kg Onions try mixing up the varieties and colours

3 tbsp Olive oil

75 Grams Butter

3 Cloves Garlic

1 tsp Dark brown sugar

1 1/2 Litre Good quality stock

Grams Sea salt and freshly milled black pepper

150 Grams Aged Gruyere cheese

250 Grams Puff pastry

1 Handful Fresh parsley

Scattering Freshley milled black pepper


On a flaming heat, place a large casserole pot, add oil and butter and when it starts to sizzle add the sliced onions, garlic and sugar, stirring occasonally until the onions start to darken, 6 mins.  Reduce the heat and continue to cook for a further 30 stirring, just let the magic happen.  The onions will get sticky and dark brown, leaving a nutty flavour on the pan.  Note: We are looking for caramelised not cremated! Pour in the stock, season and continue to cook, stirring with a wooden spoon to clean all the loveliness off the pan base.  Once it is simmering, turn down to gentle heat and cook for 1 hour or longer without a lid. Voila! the soup is done.

Roll out the pastry, scatter generously with the cheese, retaining a big handful, fold over and roll out again to the thickness of fat straws, cut to length, place on a greased baking tray scatter with remaining cheese and dust with black pepper.  Bake in a pre-heated oven for 10-12 mins until golden and lovely.

Serve the soup in warmed bowls or a large warmed soup terrine.  Scatter with parsley and a few twirls.  Enjoy the short silence as you and your guests take the first mouthful, then the ah's and slurps begin.  Enjoy......heart warming and a loving soup to share.


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