Onion soup with Gruyère cheese.

Get the bread and cheese ready. While the soup is cooking, toast the baguette slices in the oven until they turn golden brown. Put grated Gruyère cheese on top of each slice and put it back in the broiler until the cheese is melted and bubbly.

Wait on people. Put the soup in bowls that can go in the oven, add the cheesy toast on top, and optionally, add a bit more cheese on top. Cook until the cheese is golden and bubbly. Serve it while it's hot!

30 Common Questions and Answers About French Onion Soup with Gruyère Cheese

One. Can I use yellow or white onions? Yellow onions are commonly used and brown nicely when cooked, but white onions can also be used. A combination can make things more intricate.

Paraphrase the text below. Simplify complex vocabulary. Make the text more readable. Do not change or add meaning. Do not change direct quotations. Do not translate foreign words. Do not remove citations. For how much time should I cook the onions until they turn brown and sweet? Cook for around 30 to 40 minutes until the caramel is deep and golden in color.

Please provide the text you would like me to simplify. Can I not have the wine? Yes, but it makes it more profound. Use more broth or a bit of balsamic vinegar for a sour taste.

Please provide the text you would like me to simplify. What other cheese can I use instead of Gruyère? Swiss, Comté, or Emmental cheeses are good options; mozzarella can also be used, but it will have a milder flavor.