Gratin Onion Soup with Tomatoes
Dive into a bowl of comforting Gratin Onion Soup with Tomatoes, where the timeless allure of caramelized onions meets the vibrant sweetness of ripe tomatoes in a rich, savory broth. This French-inspired recipe takes classic onion soup to new heights by blending slow-cooked onions, fresh tomatoes, and a hint of thyme, all simmered to perfection in a hearty stock. Topped with toasted baguette slices and a generous layer of melted, golden-brown Gruyère cheese, each bite is a luxurious combination of crispy, gooey, and flavorful. Perfect for cozy evenings, this soup offers a satisfying balance of sweetness and umami, making it an irresistible choice for soup lovers. Simple yet sophisticated, this crowd-pleaser will earn a permanent spot in your recipe rotation. Perfect keywords: gratin onion soup, tomatoes, caramelized onions, Gruyère cheese, French soup recipe, comfort food.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 large (thinly sliced) yellow onions
- 3 (minced) garlic cloves
- 1 teaspoon granulated sugar
- 4 medium (chopped) tomatoes
- 2 tablespoons tomato paste
- 6 cups beef stock (or vegetable stock)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground, or to taste) black pepper
- 8 (thick cut and lightly toasted) baguette slices
- 2 cups (grated) Gruyère cheese
Instructions
Heat the unsalted butter and olive oil together in a large, heavy-bottomed pot over medium heat until the butter melts and begins to bubble.
Add the sliced onions and cook, stirring frequently, for about 25-30 minutes until they are caramelized and golden brown. Ensure the onions cook slowly to avoid burning.
Add the minced garlic and granulated sugar to the caramelized onions. Stir well and cook for an additional 2 minutes.
Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes until the mixture thickens and the tomatoes soften.
Pour in the beef stock (or vegetable stock), dried thyme, and add the bay leaf. Stir well to combine.
Bring the soup to a simmer, reduce the heat to low, and cover the pot. Let it cook gently for 30 minutes to allow the flavors to meld together.
Season the soup with salt and freshly ground black pepper, adjusting to taste. Remove the bay leaf and discard.
Preheat your oven's broiler.
Ladle the hot soup into oven-safe serving bowls and place two toasted baguette slices on top of each bowl of soup.
Generously sprinkle the grated Gruyère cheese over the bread slices, making sure to cover the edges of the bowls slightly with cheese.
Place the bowls on a baking sheet and transfer them to the broiler. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the gratin onion soup from the broiler and let it cool for 2-3 minutes before serving.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2570 mg | 112% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 16.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 714 mg | 55% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 818 mg | 17% | |
*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.
