French onion soup with cheese baguette

Soupe a l’oignon is a meal which, thanks to its simplicity, was originally a dish for the poor but quickly became a classic. Refine the soup according to taste with a mix of different types of onions (leeks, shallots) and by accompanying it with baguettes gratinéed with KALTBACH Le Gruyère AOP for an even more decadent taste. Bon appetit! 

  • 400 g onion
  • 2 cloves of garlic 
  • 2 tablespoons butter
  • 2 teaspoons leaves of thyme
  • 100 ml dry white wine
  • 500 ml chicken or vegetable stock
  • 100 g KALTBACH Le Gruyère AOP
  • 4 slices baguette
  • Salt, pepper
  • Stew the chopped onions and half of the crushed garlic together with one teaspoon of thyme in a pan with melted butter. Cook the onions until they start to go transparent before adding white wine and leaving it to reduce. Add the stock then cover the mixture and leave to cook for fifteen minutes. 
  • Pre-heat the oven to 180° C (gas mark 3, fan: 160° C) before grating KALTBACH Le Gruyère AOP into large pieces and mixing the cheese with the remaining garlic and thyme.
  • Slice the baguette into small pieces and then spread the pieces with the cheese and herb mixture. Place the pieces in the pre-heated oven for ten minutes for the cheese to form a gratin-like texture on the top of the baguette slices.
  • Add sea salt and pepper to taste and serve the soup in small tureens. Arrange the baguette slices on top and, if desired, add thyme as a garnish - then, voilá, ready to eat!
  • Preparation time: Approx. 30 minutes (serves 4).



This classic was first mentioned in records way back in 1115 and is deeply rooted in Swiss food culture. After refining in our cave for 12 months or longer, KALTBACH Le Gruyère's flavour matures completely, ensuring a long-lasting aftertaste and an appearance that’s almost as delicious as its taste, boasting a glossy patina finish.

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Nutrition Facts

per 100 g

Calories 1409 kJ / 337 kcal
Protein 17.2 g
Fat 18.7 g
Carbohydrate 20.7 g

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KALTBACH cheese stand for an inimitable cheese experience.

Only the best cheeses are will be ages in our cave until perfection. For the cheese to develop its distinctive unique taste, it needs time, an appropriate climate and attentive care. This is the only way of ensuring a flavour that deserves the KALTBACH label.


We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP; as well as unique creations, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue.

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