Onion Soup with Loads of Thyme and Giant Gruyère Crostini
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This classic French-style onion soup is a celebration of simple ingredients transformed through slow cooking. By gently caramelising the onions until they reach a deep amber hue, you unlock a natural sweetness that balances perfectly with the aromatic fresh thyme and crisp white wine. It is a deeply savoury, comforting dish that brings a touch of bistro elegance to your kitchen, making it an ideal choice for a cosy weeknight supper or a sophisticated lunch.
Topped with thick slices of toasted ciabatta and a generous layer of nutty Gruyère cheese, this vegetarian-friendly recipe is all about texture and warmth. Grilling the bowls ensures the cheese forms a beautiful golden crust that yields to the rich, herb-infused broth beneath. Serve it piping hot for the ultimate homemade comfort food experience.
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Ingredients for Onion Soup with Loads of Thyme and Giant Gruyère Crostini
450g yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoons sea salt
Fresh cracked pepper
1 teaspoon plain flour
120ml dry white wine
475ml beef stock
240ml water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
350g grated Swiss Gruyère cheese
How to make Onion Soup with Loads of Thyme and Giant Gruyère Crostini
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.
Preheat the oven to grill. Arrange a rack in the middle of the oven.
Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the grill on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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