French Onion Soup with Fontina and Mozzarella

5 from 8 votes

French Onion Soup with Fontina and Mozzarella

This French onion soup with fontina and mozzarella brings bold, savory comfort to your table. Rich broth, sweet onions and a cheesy topping make every spoonful irresistible. It’s an easy way to recreate a bistro favorite at home.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course, Meals

Cuisine: French, Italian

Keyword: Soup

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 Loaf bread hearty Italian style, Rosemary Italian loaf is great
4 Cups beef broth
1/2 Cup red wine
2 sweet onions in thin slices
2 red onions in thin slices
1 Bulb garlic
5 Ounces fontina cheese freshly shredded
4 Slices mozzarella cheese
2 Cubes chicken bouillon
2 Sprigs thyme fresh
2 Tablespoons butter
2 Tablespoons olive oil
1 1/2 Tablespoons cornstarch
1 Teaspoon onion powder
1 Teaspoon brown sugar
salt to taste
black pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Slice the top off the garlic bulb to expose all the cloves. Place the garlic into a square of aluminum foil. Drizzle a generous amount of olive oil over the top of the exposed cloves and season lightly with salt and pepper. Pull all of the corners of the aluminum foil up and squeeze together to create a tight teepee over the top of the garlic. Roast for 30 minutes.
Add the butter and olive oil to a heavy-bottomed pot, add the onions and brown sugar. Season with salt and pepper.
Cook the onions on medium-low heat for at least 30 minutes to caramelize, stirring occasionally.
While the onions are cooking, cut the bread into bite-sized cubes and set aside.
Onces the onions are soft and caramelized, add in 5 cloves of roasted garlic and mix together.
Pour in the red wine and fresh thyme, simmer for a couple minutes then add in the beef broth and chicken bouillon cubes.
Simmer the soup for 15 minutes, then taste the soup and add more seasonings as needed.
If you prefer a thicker soup, you can make a cornstarch slurry by mixing together a ¼ cup of water with 2 Tablespoons of cornstarch. Pour half of the slurry into the soup, stir, then let simmer for a minute. If you don't want it thicker, ignore this step.
Divide the soup between 4 oven-safe soup bowls.
Top each of the soups with a layer of the chopped up bread, then a slice of mozzarella cheese, then ¼ of the fontina cheese.
Turn the broil function on your stove on. Place the soups together onto a baking sheet, then place into the oven under the broiler. Watch the soup carefully to ensure the top does not burn, remove from the oven once they are melted, golden, and bubbly.

Notes

Take your time with onions: The slower they cook, the sweeter and more flavorful they’ll become.
Roast garlic in bulk: Freeze extra cloves for future use.
Use oven-safe bowls: This helps the soup finish properly under the broiler.
Watch closely under broiler: The cheese can go from perfect to burnt very quickly.
Make ahead: You can prepare the soup base the day before and reheat before serving.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.