Savory Mexican French Onion Soup: A Cozy Autumn Delight











Combining the rich flavors of classic French onion soup with a delightful Mexican twist, this recipe promises a cozy and satisfying experience. Perfectly caramelized onions in a savory broth, topped with melted cheese, creates a comforting dish for those chilly autumn evenings.


Step 1: Prepare and Cook Onions

Start your cooking adventure by gently melting the butter in a large, heavy pot over medium-low heat. Add the sliced onions, fresh thyme, bay leaves, and a pinch of salt, stirring these ingredients frequently. Your goal is to coax the onions into a state of deep, golden brown perfection through slow cooking, which should take about 45 minutes. This is the foundation of your soup, where all the flavors begin to meld together, creating the rich base that defines French onion soup's iconic taste.
Pro Tip: Cut onions in half-moon shapes for even caramelization.

Step 2: Create the Soupy Base

With your onions now perfectly caramelized, sprinkle the all-purpose flour over them and stir for about a minute. This will help thicken our soup and give it the right consistency. Next, pour in the dry white wine and let it simmer, allowing the alcohol to cook off and the flavor to intensify. Stern in the beef broth and water, seasoning it with a little pepper, then let the mixture simmer uncovered. Stir occasionally, allowing the flavors to combine into a rich and savory soup base over the next 30 minutes.
Pro Tip: The flour helps thicken the soup, providing a rich texture.

Step 3: Prepare the Bread and Cheese

While the soup simmers and the flavors develop, set your oven to 350°F and prepare the French bread and cheese. Lay slices of bread in a single layer on a baking sheet and toast them until completely dry, about 15 minutes. Meanwhile, slice the Gruyère cheese, ready to generously cover the top of your soup. The combination of crunchy bread and smooth, melting cheese will add delightful textures and flavors to your dish.
Pro Tip: Toasting the bread before adding it to the soup prevents it from getting too soggy.

Step 4: Broil to Bubbly Perfection

With your soup base ready and the toasted bread at hand, discard the bay leaves and thyme from the soup. Ladle the soup into flameproof crocks or ramekins, floating a piece of the toasted bread on top of each. Cover the bread with slices of Gruyère, letting the edges hang over a bit, and sprinkle them with Parmigiano-Reggiano. Place the crocks under the broiler, and in just 1 to 2 minutes, watch as the cheese melts into a beautifully bubbly, golden crust. It's this finishing touch that makes the soup truly special, blending the deep flavors of the broth with the rich, creamy texture of the cheese.
Pro Tip: Keep an eye on the broiler to ensure the cheese doesn't burn.