Can I use a different type of cheese?

Absolutely! Gouda is a great option because it melts beautifully, but feel free to experiment with other good melting cheeses like Gruyère, Mozzarella, or Monterey Jack.

I'm vegetarian. Can I still make this soup?

Of course! Swap out the beef stock for vegetable stock for a delicious vegetarian version.

How can I add a little more spice to this recipe?

If you like a bit of heat, there are a few ways to add some spice. Try incorporating a pinch of red pepper flakes, a dash of cayenne pepper, or even a splash of your favourite hot sauce.

My onions aren't browning. What am I doing wrong?

There could be a couple of reasons. First, ensure your heat is set to medium. Rushing the process will burn the onions instead of caramelising them. Secondly, make sure you're not crowding the pan. Give the onions enough space to soften and release their natural sugars, creating a rich brown colour.

Can I make this soup ahead of time?

Absolutely! You can prepare the entire soup up to step 7 (before adding the cheese). Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, and then follow steps 6-8 to add the cheese and broil the tops.

I don't have oven-safe bowls. What can I do?

No problem! You can assemble the soup in regular bowls, then carefully transfer them to a baking sheet or oven-safe dish before placing them under the broiler. Could you ensure the baking sheet can handle the heat and avoid overcrowding? Alternatively, after adding the soup to the bowls, toast the cheese on top under the broiler using a separate broiler-safe pan or tray.

Quick and Cozy Brown Butter Onion Soup

Description

This soup is a classic for rainy days when you only want a cozy blanket and some good comfort food while watching your favourite movie on streaming. It’s a simple recipe but full of flavour, guaranteed to wrap you in a warm, comforting embrace.

Ingredients

Units Scale

2 tablespoon butter
1 tablespoon olive oil
4 brown onions
1 litre of meat stock
4 bread pieces
4 pieces of gouda cheese or some cheese that will melt well
parmesan cheese
salt and pepper

Instructions

Prep the Onions: Sharpen those knives! Slice your brown onions in half, then cut them lengthwise into thin strips (julienne cut). Set them aside for now. You can also preheat your oven to grill (broil) setting for when the cheesy magic happens later.
Brown Butter Bliss: Melt the butter and olive oil in a large pot over medium heat. Let the butter get nice and golden brown, releasing that nutty aroma. This is the secret to building flavour depth!
Caramelise Those Beauties: Add the sliced onions to the browned butter and cook for about 5 minutes, stirring occasionally, until they become translucent and softened—season generously with salt and pepper to wake up those flavours.
Stock Up on Flavor: Pour the beef or vegetable stock and simmer. Let the soup cook for 15 minutes, allowing the flavours to meld and the broth to concentrate slightly.
Toasty Perfection: While the soup simmers, remember your bread! Toast the 4 slices of bread to a golden brown colour. This will prevent them from getting soggy in the soup.
Cheese Time! Now comes the fun part – the cheesy finish! Grab oven-safe bowls or plates that can withstand a few minutes under the broiler. Place the toasted bread slices in the bottom of each bowl. Top each with a slice of Gouda cheese.
Soup’s On! Carefully ladle the hot onion soup into the bowls, filling them to a comfortable level. Sprinkle each bowl with grated Parmesan cheese.
Golden Brown Bliss: Here’s where the magic happens! Place the bowls under the preheated broiler for 4 minutes or until the cheese is melted, bubbly, and golden brown. Keep an eye on it so the cheese doesn’t burn!
Cozy Comfort Awaits: Carefully remove the bowls from the oven, grab a spoon (and maybe a napkin!), and dive into this warm, comforting Brown Butter Onion Soup. Feel the chill melt away with every delicious bite.

Notes

Are you craving a more decadent flavour? Use a knob of butter instead of olive oil for browning the onions.
Don’t have Gouda? Any good melting cheese like Gruyère, Mozzarella, or Monterey Jack will work just fine.
Vegetarian? Use vegetable stock instead of beef stock.
Do you love a kick? Add a pinch of red pepper flakes or a splash of hot sauce for spice.

Keywords: brown butter onion soup, winter soup