Soupe a L Oignon Gratinee French Onion Soup
Experience the ultimate comfort with *Soupe à l'Oignon Gratinée*, a classic French onion soup that combines deeply caramelized onions, rich beef stock, and a touch of dry white wine for a depth of flavor that’s simply irresistible. Topped with toasted baguette slices and bubbling, golden Gruyère cheese, this timeless recipe delivers a heartwarming balance of savory and cheesy decadence. Perfect for cozy nights, this restaurant-worthy dish is surprisingly easy to recreate at home with simple ingredients and straightforward techniques. Serve it as a luxurious starter or pair it with a crisp salad for an elevated main course. This traditional French favorite is guaranteed to impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cups yellow onions (thinly sliced)
- 1 teaspoon sugar
- 2 garlic cloves (minced)
- 1 cup dry white wine
- 6 cups beef stock (high-quality)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices baguette (sliced)
- 2 cups Gruyère cheese (grated)
Instructions
In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat.
Add the sliced onions and cook, stirring frequently, until they begin to caramelize, about 15-20 minutes.
Sprinkle the sugar over the onions and continue cooking for another 10-15 minutes, stirring often, until they are deeply golden and caramelized.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the white wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Simmer for 3-5 minutes until the wine has mostly evaporated.
Add the beef stock, bay leaf, thyme, salt, and black pepper to the pot. Bring the soup to a gentle simmer and cook for 20 minutes, allowing the flavors to meld together.
While the soup simmers, preheat the broiler and arrange the baguette slices on a baking sheet. Toast the slices under the broiler until golden brown on both sides.
Remove the bay leaf and thyme sprigs from the soup. Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the hot soup into oven-safe bowls, place 1-2 toasted baguette slices on top of each bowl, and generously sprinkle with Gruyère cheese.
Place the bowls on a baking sheet for easier handling, then broil in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Carefully remove from the oven and serve immediately. Enjoy the soup while it's hot and cheesy!
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 11178 mg | 486% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 52.6 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2393 mg | 184% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2317 mg | 49% | |
*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.
