frenchsouponionbeef-brothgruyereclassicbroiled

Soupe à l’Oignon

Name: Soupe à l’Oignon
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Cuisine: French
Ingredients: 700 g yellow onions, thinly sliced; 35 g unsalted butter; 10 ml olive oil; 4 g fine salt; 3 g granulated sugar; 120 ml dry white wine; 800 ml beef broth; 4 sprigs fresh thyme; 1 bay leaf; 1 g black pepper; 80 g baguette; 90 g Gruyère, coarsely grated

This classic onion soup is rich with deeply caramelised onions, a savory beef broth, and a subtle lift from white wine and thyme. Finished with a toasted baguette and bubbling Gruyère crust, it is sweet, salty, and intensely comforting.

2 servings

505 kcal

French

Ingredients

Base de soupe

700 gyellow onions, thinly sliced
35 gunsalted butter
10 mlolive oil
4 gfine salt
3 ggranulated sugar
120 mldry white wine
800 mlbeef broth
4 sprigsfresh thyme
1bay leaf
1 gblack pepper

Croûtons gratinés

80 gbaguette
90 gGruyère, coarsely grated

Instructions

1
Prepare the ingredients: thinly slice the onions, grate the Gruyère, slice the baguette into 2 thick rounds, and preheat the oven grill/broiler to high. If using an oven-safe soup bowl, place it on a tray for easier handling.
2
In a heavy pot over medium heat, melt the butter with the olive oil. Add the onions, salt, and sugar. Cook for 10 minutes, stirring often, until the onions soften and release their moisture.
3
Lower to medium-low and continue cooking the onions for 20-25 minutes, stirring every few minutes and scraping the pot, until deeply golden brown and jammy. Do not rush this stage; proper caramelisation should smell sweet and nutty, not burnt. If the bottom darkens too quickly, reduce the heat and stir more frequently.
4
Pour in the white wine and scrape up all the browned bits from the bottom of the pot. Simmer for 2-3 minutes until the wine is reduced by about half and no harsh alcohol smell remains.
5
Add the beef broth, thyme, bay leaf, and black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes so the flavors meld and the broth slightly concentrates.
6
While the soup simmers, toast the baguette slices under the grill/broiler for 1-2 minutes per side until dry and lightly golden. This helps them hold up on the soup instead of turning soggy immediately.
7
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning if needed. Ladle the soup into 2 oven-safe bowls, top each with a toasted baguette slice, and cover generously with the Gruyère.
8
Grill/broil for 2-4 minutes until the cheese is melted, bubbling, and browned in spots. Serve immediately while the top is crisp and the soup beneath is very hot.

Nutrition per serving

505 kcal

Calories

21g

Protein

34g

Carbs

29g

Fat

Fiber

Notes

•For the best balance of sweetness and depth, use standard yellow onions rather than red onions.
•A wide, heavy pot speeds evaporation and helps the onions caramelise properly within the 60-minute window.
•If you do not have oven-safe bowls, grill the cheese-topped toasts separately and place them on the soup just before serving.
•A splash of brandy is traditional in some versions, but the white wine keeps the flavor lighter and fits the time limit well.

Background

Soupe à l’Oignon is a classic Parisian bistro dish with roots stretching back to older French onion broths made from inexpensive, widely available onions. The modern gratinéed version, topped with bread and melted cheese, became especially associated with the restaurants and markets of 18th- and 19th-century Paris.

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