Soupe à l’Oignon Gratinée

Nutrition · per serving

Steps

1. 1

   Preheat the grill to high. Slice the onions very thinly and prepare the remaining ingredients so everything is ready before cooking.

2. 2

   Melt the butter in a wide saucepan over medium-high heat. Add the onions and cook for 10 minutes, stirring frequently, until deeply golden and softened. A wide pan and fairly high heat help achieve caramelization within the short cooking time.

   500 g yellow onions, thinly sliced30 g unsalted butter
3. 3

   Stir in the garlic and cook for 30 seconds. Sprinkle in the flour, stir well, and cook for 1 minute to remove its raw taste.

   1 clove garlic, finely chopped10 g plain flour
4. 4

   Pour in the white wine, scraping up any browned fond. Simmer for 2 minutes, then add the beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then simmer uncovered for 8 minutes. The broth should taste rich and the onions should be completely tender.

   60 ml dry white wine600 ml beef broth1 bay leaf3 sprigs fresh thyme¼ tsp fine salt⅛ tsp black pepper, freshly ground
5. 5

   While the soup simmers, arrange the baguette on a baking tray and grill for 1 to 2 minutes per side until crisp. Top with the Gruyère, then grill again for 1 to 2 minutes until bubbling and lightly browned.

   4 slices, about 80 g total baguette80 g Gruyère cheese, grated
6. 6

   Remove the bay leaf and thyme sprigs. Ladle the hot soup into two heatproof bowls and place two cheese toasts on each. Serve immediately.

Origin & History

French onion soup developed from humble onion broths that were popular in France for centuries. The gratinée style, finished with toasted bread and melted cheese, became especially associated with Parisian cafés and market restaurants.