French Onion Soup Fondue

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 1 serving
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1/2 tablespoon grapeseed oil

1 onion, cut into thin julienne

1 clove garlic, sliced thin or minced 

3 ounces brown ale 

4 ounces beef stock 

1 teaspoon fresh thyme leaves

1 bay leaf 

1 tablespoon unsalted butter 

Kosher salt and freshly ground black pepper

1 ounce sharp Cheddar, sliced or shredded

1 ounce Swiss cheese, sliced or shredded 

Four 1-inch-thick slices baguette, toasted


  1. In a pan over medium-low heat, heat the grapeseed oil. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes. Deglaze with the beer and let it cook out for 3 to 4 minutes. Add the beef stock, thyme and bay leaf, then bring to a boil. Let simmer for 10 more minutes. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes. Season with salt and pepper.
  2. Preheat the broiler.
  3. Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch). Serve with the toasted baguette.

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