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This French Onion Soup Cheese Ball makes a great party appetizer!

French Onion Soup Cheese Ball 1

When it comes to appetizers in general and cheese balls in particular, I’m of the mind that flavors should be big and bold.

Go big or go home, right?

French Onion Soup Cheese Ball 2

This cheese ball is the perfect example.

If you like caramelized onion (and I’ve only come across one person in my entire lifetime who doesn’t like caramelized onion – hi, Mom!) you’ll go crazy for this. With French onion soup in mind, I combined caramelized onion with a touch of garlic and thyme, plus three kinds of cheese (Gruyere, sharp white Cheddar, and cream cheese). Need I say more?

It’s easy to whip up and can be made up to five days ahead of time. It couldn’t be more perfect for your New Year’s Eve party festivities.

French Onion Soup Cheese Ball 3

If you want even more cheese ball inspiration, I aim to please…

Cheddar Cheese Ball

Cheddar Cheese Ball

Cranberry-White Cheddar Cheese Ball with Fresh Rosemary

Cranberry-White Cheddar Cheese Ball with Fresh Rosemary

Date, Walnut, and Blue Cheese Ball

Date, Walnut, and Blue Cheese Ball (inspired by Cooking Light’s recipe)

And a few more delicious looking cheese balls from around the web…

Do you have a go-to cheese ball recipe?

French Onion Soup Cheese Ball 4

French Onion Soup Cheese Ball
Prep time: 
Cook time: 
Total time: 
Yield: 1 large or 2 small-medium cheese balls, about 10 to 12 servings
This French Onion Soup Cheese Ball makes a great party appetizer!
  • ½ tablespoon unsalted butter
  • 1 tablespoon light olive oil
  • 1 medium onion, diced
  • 1 medium clove garlic, crushed or grated on a microplane
  • ¾ teaspoon minced fresh thyme leaves
  • 6 oz (170 g) sharp white Cheddar, shredded
  • 2 oz (60 g) Gruyere, shredded (or omit and use an additional 2 oz sharp white Cheddar)
  • 8 oz (225 g) cream cheese (low-fat is fine)
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon ground black pepper
  • ⅓ cup toasted pecans, chopped small
  1. Heat the butter and oil in a medium saucepan over medium to medium-high heat. Add the onion and cook until golden brown, about 10 to 15 minutes, stirring occasionally. (You can add a splash of water or turn the heat down as necessary if the pan gets too hot.) Turn the heat down to medium-low, add the garlic and thyme, and cook 1 minute more, stirring constantly. Transfer to a large bowl and cool.
  2. Add the Cheddar, Gruyere, cream cheese, Worcestershire sauce, and black pepper to a food processor and puree until well-combined.
  3. Stir together the caramelized onion and the cheese mixture in a large bowl. Taste and add salt if desired.
  4. Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes.
  5. Roll the cheese ball in the pecans and serve, or wrap the cheese ball in plastic wrap and refrigerate for up to 5 days before serving.
If your cheese is too crumbly, you can stir in milk or cream 1 tablespoon at a time until it comes together.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. I just want to grab a cracker and scoop some of that lovely cheese right from my screen! I love cheese balls, but I have yet to try making it at home. Can you just bring this over to me? ;) Anyway, hope you had a lovely Christmas, and a happy new year, Faith!

  2. Given that I crave ALL THE CHEESE, ALL THE TIME. This could be dangerous…in the best way.

  3. It must taste wonderful! A great appetiser recipe.



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