French Onion Soup Gratinee
Dive into the comforting elegance of French Onion Soup Gratinée, a timeless classic packed with rich, caramelized flavors and crowned with a luscious layer of melted Gruyère cheese. This hearty dish begins with deeply caramelized yellow onions, elevated by a splash of dry white wine and a robust beef stock infused with fragrant thyme and a bay leaf. Topped with crisp, golden-brown baguette slices and bubbling cheese, this recipe transforms simple ingredients into a luxurious meal. Perfectly suited for chilly evenings, this oven-finished soup is as visually enticing as it is delicious. With just 20 minutes of prep time and a promise to serve up to six, it's the ideal recipe for both cozy dinners and elegant entertaining.
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Recipe Information
Ingredients
- 6 large yellow onions
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 2 tablespoons all-purpose flour
- 0.5 cup dry white wine
- 8 cups beef stock
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 small loaf baguette
- 2 cups (shredded) Gruyère cheese
- 1 to taste salt
- 1 to taste black pepper
Instructions
Peel and thinly slice the onions into even strips.
In a large heavy-bottomed pot, melt the butter with olive oil over medium heat.
Add the sliced onions to the pot and stir to coat them evenly with the butter and oil.
Sprinkle the sugar over the onions and stir. Cook the onions for 30-40 minutes, stirring frequently, until they are deeply caramelized.
Sprinkle the flour over the onions and stir well to coat. Cook for an additional 2-3 minutes to eliminate the raw taste of the flour.
Deglaze the pot by adding the white wine. Stir to scrape up any browned bits from the bottom of the pot.
Add the beef stock, thyme sprigs, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 30-40 minutes. Discard the thyme sprigs and bay leaf before serving.
While the soup simmers, slice the baguette into 1-inch thick rounds and toast them in the oven at 375°F (190°C) until crisp.
Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of each bowl.
Sprinkle a generous amount of shredded Gruyère cheese on top of the bread.
Place the bowls on a baking sheet and broil in the oven on high heat for 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 468 mg | 36% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
