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Classic French Onion Soup Gratinée - Image 1

Classic French Onion Soup Gratinée

French cuisine
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Classic French Onion Soup Gratinée

  1. Other Soups & Stews

Prep: 20 min • Cook: 60 min. A rich and savory beef broth with deeply caramelized onions, topped with a crusty baguette and melted Gruyère for the ultimate comfort dish perfect for a chilly evening.

Preparation time
20 min
Cooking time
1 hr
Total time
1 hr 20 min
Servings
4
Course
Soup
Complexity
Medium
Units:
Scale:

Ingredients

  • 5 pcs yellow onions(large, thinly sliced)
  • 4 tbsp butter
  • 1/2 cup dry white wine(like Sauvignon Blanc or Pinot Grigio)
  • 6 cup beef broth(good quality)
  • 1/2 pcs baguette(sliced into 1-inch thick rounds)
  • 2 cup gruyère cheese(shredded)
  • 1 tsp fresh thyme(minced (optional))
  • salt(to taste)
  • black pepper(to taste)

Instructions

Preparation

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the sliced yellow onions, sprinkle with salt, and cook, stirring occasionally, until deeply caramelized and very tender, about 30-40 minutes. Lower heat if onions are browning too quickly.
  3. Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 5 minutes.

Cooking the Soup

  1. Stir in the beef broth and fresh thyme (if using). Bring the soup to a simmer and cook for at least 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  2. Preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast until golden brown.
  3. Ladle the hot soup into oven-safe crocks or bowls. Place 2-3 toasted baguette slices on top of each bowl of soup, ensuring they are slightly submerged but still expose some surface for cheese.
  4. Generously sprinkle the shredded Gruyère cheese over the baguette slices.
  5. Place the soup crocks under the preheated broiler for 3-5 minutes, or until the cheese is bubbling and golden brown. Watch carefully to prevent burning.

Serving

  1. Carefully remove the hot crocks from the broiler using oven mitts. Let stand for a few minutes before serving as the bowls will be very hot.
  2. Serve hot and enjoy the rich, savory flavors of this classic French dish.

Nutrition

Servings
4
Serving size (imperial)
12.2 fl oz
NutrientPer servingPer 100 mlTotal (4 servings)
Calories450.5 kcal128.7 kcal1,802 kcal
Protein25.2 g7.2 g100.8 g
Fat22.8 g6.5 g91.2 g
Carbs35.5 g10.1 g142 g

Tips

  • Slice onions uniformly thin for even caramelization. A mandoline can be very helpful for this.
  • Caramelizing the onions properly is key; don't rush this step for the best flavor.
  • Use sturdy oven-safe bowls, as they will be extremely hot coming out of the broiler.

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