Traditional Basel Brown Flour Soup with Onion, Stock and Cheese
This Traditional Basel Brown Flour Soup with Onion, Stock, and Cheese is a comforting Swiss dish perfect for chilly days. Simple yet rich in flavor, it embodies the essence of traditional Swiss cuisine.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Toast the flour in a dry heavy pot over medium-low heat, stirring constantly, until it is evenly hazelnut-brown and smells nutty; do not let it scorch.
- 2
In a second pot, melt the butter and slowly cook the onions until deep golden and soft.
- 3
Stir the toasted flour into the onions, then gradually whisk in the warm stock so no lumps form.
- 4
Add the red wine, bring to a gentle simmer and cook for 45-60 minutes, stirring occasionally.
- 5
Season with salt and pepper. Ladle into bowls and add Gruyère as a garnish rather than melting a large quantity into the pot.
Cook notes
Tips
For a richer flavor, use beef stock instead of vegetable stock.
Make sure to stir continuously when adding the stock to prevent lumps from forming.
Serve warm to fully enjoy the melted cheese.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a little water or stock if the soup thickens too much.
- Freeze the soup for up to 2 months; thaw in the refrigerator before reheating.
Substitutions
- Use beef stock for a heartier flavor instead of vegetable stock.
- Gruyère cheese can replace Swiss cheese while maintaining a similar taste.
- Butter can be substituted with olive oil for a dairy-free option.
What to Serve With
- Crusty bread to soak up the soup's flavors.
- A side salad with a light vinaigrette for freshness.
- Pickled vegetables to add some tanginess.
Common Mistakes
- Not stirring continuously when adding stock can create lumps in the soup.
- Scorching rather than patiently browning the dry flour makes the soup bitter.
- Using cold stock can shock the cooking process; warm it up first.
Recipe FAQ
Can I use all-purpose flour instead of brown flour?
Yes, you can use all-purpose flour, but the flavor and color will differ slightly.
What cheese works best for this soup?
Grated Gruyère or Emmental cheese are excellent substitutes for Swiss cheese.
How long can I store the leftovers?
Leftover soup can be stored in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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