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French Onion Soup Gratinee pinterest

French Onion Soup Gratinee

This timeless recipe combines humble ingredients—caramelized onions, rich broth, crusty bread, and melted cheese—into something truly magical. Whether you're seeking a hearty winter comfort food or a sophisticated starter for your next dinner party, this soup turns the humblest of ingredients into liquid gold.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course, Soup
Cuisine French
Servings 6 servings
Calories 425 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Oven-Safe Soup Bowls
  • Baking Sheet

Ingredients
  

For the Soup Base

  • 6 large yellow onions about 3 pounds, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon sugar helps with caramelization
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 8 cups beef stock homemade preferred
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce
  • salt and freshly ground black pepper to taste

For the Gratinee Topping

  • 1 French baguette cut into 1-inch thick slices
  • 2 cups Gruyère cheese freshly grated
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Slice your onions thinly and uniformly—about 1/8 inch thickness. In a large, heavy-bottomed Dutch oven or pot, melt butter with olive oil over medium heat. Add onions and toss to coat.
  • Cook onions uncovered for 15 minutes, stirring occasionally. Sprinkle with sugar, reduce heat to medium-low, and continue cooking for 30-40 more minutes, stirring every 5-10 minutes until they transform from white to golden to a rich mahogany brown.
  • Once onions reach a deep amber color, add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and stir continuously for 2-3 minutes to cook out the raw flour taste.
  • Gradually add wine while scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 3-4 minutes.
  • Pour in beef stock, add bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered for 25-30 minutes. Season with salt and pepper to taste.
  • While the soup simmers, preheat your oven to 350°F (175°C). Place baguette slices on a baking sheet and toast for 5-7 minutes on each side until lightly golden and crisp. Remove and set aside. Increase oven temperature to broil.
  • Ladle hot soup into oven-safe bowls placed on a baking sheet. Float 1-2 toasted bread slices on top of each bowl. Generously cover with a combination of grated Gruyère and Parmesan.
  • Broil for 3-5 minutes, watching carefully until cheese is bubbly, golden, and slightly browned at the edges. Garnish with fresh parsley before serving.

Notes

If onions start sticking, add a tablespoon of water and scrape up the flavorful brown bits from the bottom.
For a lighter version, use low-sodium beef broth and reduce cheese by 25%.
The soup base (without bread and cheese) can be refrigerated for up to 3 days or frozen for up to 3 months.
For a vegetarian version, substitute beef stock with mushroom or vegetable stock and add 1 tablespoon of soy sauce for depth.

Nutrition

Calories: 425kcalCarbohydrates: 36gProtein: 22gFat: 20gSodium: 890mgFiber: 3g
Keyword French Onion Soup, Gratinee, Caramelized Onions, Comfort Food
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