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Creamy Onion Soup with Aged Cheddar Cheese and Thyme

Creamy Onion Soup with Aged Cheddar Cheese and Thyme
This deeply comforting onion soup blends slow-caramelized onions with sharp aged cheddar and fresh thyme. Perfect as a hearty starter or main course on cold nights, it delivers rich flavor with minimal effort.
Ingredients
  • 4 large yellow onions
  • 115g (1/2 cup or 8 tablespoons) unsalted butter
  • 960ml (1 quart) chicken broth
  • 475ml (2 cups) dry white wine
  • 1 clove garlic minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 280g (10 ounces) grated aged cheddar cheese
  • 2 slices light rye bread
Instructions

1. Preheat the oven to 375°F (190°C)

2. Peel the onions and slice thinly (1/8 inch or 3 mm)

3. Melt butter in a large Dutch oven over medium heat. Add onions and cook 45-60 minutes until deeply caramelized, stirring every 10 minutes

4. Stir in chicken broth, white wine, garlic, thyme and bay leaf. Simmer gently 15 minutes

5. Toast rye bread slices in oven 5-7 minutes until crisp. Cut into 1 inch (2.5 cm) cubes

6. Remove bay leaf. Puree soup with immersion blender until smooth

7. Take pot off heat. Stir in cheddar cheese until fully melted. Season with salt and pepper

8. Place rye cubes in serving bowls. Ladle hot soup over bread immediately

Tools
  • blender
  • immersion blender
  • large saucepan
  • wooden spoon
  • cutting board
  • cheese grater
  • oven
  • toaster or toaster oven

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