Three Onion Soup Gratinee
Elevate your soup game with this rich and hearty Three Onion Soup Gratinée, a gourmet twist on the classic French onion soup. Featuring a trio of yellow onions, red onions, and delicate shallots, this recipe builds bold, caramelized flavors that are perfectly balanced with aromatic thyme, garlic, and a splash of dry white wine. Simmered in a robust beef or vegetable stock, this velvety soup is topped with golden, toasted baguette slices and a generous layer of melted Gruyère cheese, broiled to bubbly perfection. It's an elegant yet comforting dish that's ideal for cozy dinners or special occasions. Perfectly portioned for four, this comforting classic transports you to the heart of a Parisian bistro with every savory spoonful.
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Recipe Information
Ingredients
- 4 medium Yellow onions
- 2 medium Red onions
- 4 medium Shallots
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 sprigs Fresh thyme
- 1 whole Bay leaf
- 3 cloves Garlic
- 1 cup Dry white wine
- 6 cups Beef or vegetable stock
- 1 small loaf Baguette
- 2 cups Gruyère cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar
Instructions
Peel and thinly slice the yellow onions, red onions, and shallots.
In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions and shallots to the pot along with 1 teaspoon of salt and the sugar. Stir to combine.
Cook the onions, stirring occasionally, for 25-30 minutes until they are deeply caramelized and golden brown. Lower the heat if necessary to prevent burning.
Add the thyme sprigs, bay leaf, and minced garlic to the pot. Cook for 2-3 minutes until fragrant.
Pour in the white wine and deglaze the pot by scraping all the caramelized bits from the bottom. Allow the wine to simmer for 3-4 minutes until slightly reduced.
Add the stock to the pot and bring the soup to a gentle simmer. Let it cook for 15-20 minutes to allow the flavors to meld. Taste and season with additional salt and black pepper as needed.
While the soup simmers, preheat the oven to 375°F (190°C). Slice the baguette into 1-inch thick rounds and toast in the oven for 8-10 minutes until crisp.
Preheat your broiler on high. Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl.
Generously sprinkle the grated Gruyère cheese over the bread and place the bowls on a baking sheet.
Broil the soup bowls on the top rack of the oven for 3-5 minutes, or until the cheese is bubbly and golden brown.
Carefully remove the bowls from the oven and garnish with additional thyme if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 577 mg | 44% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 486 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.
