French · Soup · Medium
Soupe a l'Oignon Gratinee
Deeply caramelized onions in rich beef broth under a blanket of melted Gruyere. The soup that justifies winter.
The whole recipe in 60 seconds
Soupe a l'Oignon Gratinee, in 5 ideas
- Forty minutes of caramelizing cannot be rushed; pale onions make a pale soup.
- The flour lightly thickens the broth so it coats the spoon.
- Dry the toast well so it does not disintegrate under the cheese.
- Gruyere is traditional for its nutty melt; Comte is an excellent substitute.
- Let the bowls cool a minute before serving; that cheese is lava.
What you need
Ingredients
- 3 lbs yellow onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- 4 slices baguette, toasted
- 2 cups grated Gruyere cheese
- Black pepper
How to make it
Directions
- Cook the onions in butter and olive oil with the sugar and salt over medium-low heat, stirring often, until deep amber, about 40 minutes.
- Sprinkle with flour and cook 2 minutes. Pour in the wine and scrape up the browned bits.
- Add the broth and bay leaf. Simmer 30 minutes. Season with salt and pepper.
- Ladle into ovenproof bowls, top each with a toast slice and a mountain of Gruyere.
- Broil 3 to 5 minutes until the cheese bubbles and browns in spots. Serve immediately.
Money saver. Use a mandoline for the onions and the mountain of slicing takes five minutes instead of twenty.