Gratinee Lyonnaise Lyon Style Onion Soup
Dive into the cozy, rich flavors of Gratinee Lyonnaise, a Lyon-style onion soup that takes comfort food to gourmet heights. This French classic starts with caramelized yellow onions, lovingly cooked in butter and olive oil until golden and sweet. A touch of dry white wine, aromatic thyme, and a hearty beef stock infuse the soup with depth, while toasted baguette slices and a blanket of bubbling, golden Gruyère cheese turn it into a culinary masterpiece. Perfect for chilly evenings or indulgent dinner parties, this gratinée is broiled to perfection in oven-safe bowls for a show-stopping presentation. Savor the irresistible marriage of textures—silky soup, crunchy bread, and gooey cheese—in every comforting spoonful.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 6 cups Yellow onions (thinly sliced)
- 1 teaspoon Granulated sugar
- 2 tablespoons All-purpose flour
- 6 cups Beef stock
- 1 cup Dry white wine
- 1 Bay leaf
- 1 sprig Fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 12 French bread or baguette (cut into slices)
- 2 cups Gruyère cheese (grated)
Instructions
Heat a large, heavy-bottomed pot over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the sliced onions to the pot and stir to coat them in the butter and oil.
Sprinkle the sugar over the onions. Cook the onions, stirring occasionally, for 25-30 minutes until they are golden brown and caramelized.
Add the flour to the caramelized onions and stir to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually add the beef stock while stirring to deglaze the pot and incorporate the flour mixture smoothly.
Pour in the white wine, then add the bay leaf and thyme sprig. Season with salt and freshly ground black pepper. Bring the soup to a simmer, then reduce the heat and cook for 10 minutes.
While the soup is simmering, preheat the oven’s broiler. Place the French bread slices on a baking sheet and toast them under the broiler for 1-2 minutes on each side, or until golden.
Ladle the soup into oven-safe bowls. Place a slice or two of toasted bread on top of each bowl, then generously sprinkle grated Gruyère cheese over the bread.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
Carefully remove the bowls from the broiler, and serve the soup hot. Enjoy!
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 12360 mg | 537% | |
| Total Carbohydrate | 402.4 g | 146% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 54.4 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2554 mg | 196% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2898 mg | 62% | |
*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.
