Introduction

French Onion Soup Gratinée is a classic dish renowned for its rich flavor and comforting warmth. This traditional recipe features caramelized onions in a savory broth, topped with melted cheese and crusty bread. The gratinée or “gratin” process adds a golden, bubbly cheese topping that makes this soup truly irresistible.

Ingredients

  • For the Soup:
    • 4 large onions (yellow or sweet), thinly sliced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon sugar
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • 1/2 cup dry white wine (optional)
    • 6 cups beef or vegetable broth
    • Salt and black pepper to taste
  • For the Gratinée:
    • 4-6 slices of French bread or baguette, toasted
    • 1 1/2 cups grated Gruyère cheese (or Swiss cheese)
    • 1/2 cup grated Parmesan cheese

Instructions

  1. Caramelize the Onions:
    • In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
    • Add the sliced onions and cook, stirring frequently, for about 30-40 minutes, or until the onions are deeply caramelized and golden brown. This slow cooking process is key to developing the rich flavor.
  2. Add Flavorings:
    • Stir in the minced garlic and cook for another 1-2 minutes.
    • Add the sugar to help with caramelization, then stir in the dried thyme and bay leaf.
  3. Deglaze the Pot:
    • If using wine, pour it in now to deglaze the pot, scraping up any browned bits from the bottom. Cook for about 2-3 minutes, allowing the wine to reduce slightly.
  4. Add Broth and Simmer:
    • Pour in the beef or vegetable broth and bring to a boil.
    • Reduce the heat to low and let the soup simmer for about 20-30 minutes to allow the flavors to meld together.
    • Season with salt and black pepper to taste.
  5. Prepare the Bread and Cheese:
    • Preheat your broiler to high.
    • Place the toasted bread slices on a baking sheet or oven-safe bowls.
    • Sprinkle a generous amount of Gruyère cheese and Parmesan cheese on top of each bread slice.
  6. Broil the Soup:
    • Ladle the hot soup into oven-safe bowls or ramekins.
    • Carefully place the bowls under the broiler for about 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely to prevent burning.
  7. Serve:
    • Remove the bowls from the oven carefully (they will be hot).
    • Serve the French Onion Soup Gratinée hot, garnished with additional fresh thyme if desired.

Tips for Success

  • Onion Caramelization: Patience is key for caramelizing onions. Cook them slowly over medium heat to achieve the deep, sweet flavor.
  • Broiler Care: Keep a close eye on the soup while broiling to ensure the cheese doesn’t burn. It should be bubbling and golden.
  • Cheese Variations: Gruyère cheese is traditional, but you can substitute with Swiss cheese or even a mix of cheeses if preferred.

Serving Suggestions

  • With Salad: Pair with a simple green salad to balance the richness of the soup.
  • With Wine: Enjoy with a glass of white wine or a light red wine for a complete meal.

Conclusion

French Onion Soup Gratinée is a timeless favorite that combines the savory depth of caramelized onions with a crispy, cheesy topping. This comforting dish is perfect for a cozy dinner or as a show-stopping starter for a special occasion. With its rich flavors and satisfying texture, it’s sure to become a staple in your recipe collection.

4o mini