Gratineed Onion Soup Recipe
Indulge in the comforting, savory depths of classic French cuisine with this Gratineed Onion Soup Recipe. Slow-caramelized yellow onions enriched with a splash of dry white wine and simmered in a hearty beef stock create a rich, flavorful base infused with aromatic thyme and bay leaf. Topped with golden toasted baguette slices and a generous layer of melted, bubbly Gruyère cheese, this soul-warming dish perfectly balances rustic simplicity and indulgent decadence. Ideal for chilly evenings or elegant dinner parties, this recipe combines timeless techniques like caramelization and broiling to achieve a luxurious, crowd-pleasing masterpiece. Serve piping hot and let every spoonful transport your taste buds to a Parisian café!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 large yellow onions
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 cup dry white wine
- 8 cups beef stock
- 1 bay leaf
- 1 fresh thyme sprig
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 baguette French bread, sliced
- 2 cups Gruyère cheese, grated
Instructions
Peel and thinly slice the yellow onions into half-moons.
Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat.
Add the sliced onions and stir to coat them in the fat. Cook for about 10 minutes until they begin to soften.
Sprinkle the sugar over the onions and continue cooking, stirring frequently, for another 20-25 minutes until the onions are deeply caramelized and golden brown.
Stir in the minced garlic and cook for 2 minutes until fragrant.
Deglaze the pot with the dry white wine, scraping up any browned bits at the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Add the beef stock, bay leaf, thyme sprig, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust seasoning as needed.
While the soup simmers, preheat your broiler and place the baguette slices on a baking sheet. Toast them under the broiler until golden on both sides, about 2 minutes per side.
Remove the thyme sprig and bay leaf from the soup. Ladle the hot soup into oven-safe bowls, leaving about 1 inch of space at the top.
Float one or two toasted baguette slices on top of each bowl of soup. Generously sprinkle grated Gruyère cheese over the bread and soup, covering the surface completely.
Place the bowls on a baking sheet and broil until the cheese is melted, bubbly, and golden brown, about 3-5 minutes. Keep an eye on them to avoid burning.
Carefully remove the bowls from the oven and let cool for a few minutes before serving. Enjoy your gratineed onion soup!
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 12008 mg | 522% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 52.8 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2748 mg | 211% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3097 mg | 66% | |
*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.
