Gratineed Onion Soup Recipe

Indulge in the comforting, savory depths of classic French cuisine with this Gratineed Onion Soup Recipe. Slow-caramelized yellow onions enriched with a splash of dry white wine and simmered in a hearty beef stock create a rich, flavorful base infused with aromatic thyme and bay leaf. Topped with golden toasted baguette slices and a generous layer of melted, bubbly Gruyère cheese, this soul-warming dish perfectly balances rustic simplicity and indulgent decadence. Ideal for chilly evenings or elegant dinner parties, this recipe combines timeless techniques like caramelization and broiling to achieve a luxurious, crowd-pleasing masterpiece. Serve piping hot and let every spoonful transport your taste buds to a Parisian café!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 large yellow onions
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1 cup dry white wine
• 8 cups beef stock
• 1 bay leaf
• 1 fresh thyme sprig
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 baguette French bread, sliced
• 2 cups Gruyère cheese, grated

Directions

Step 1

Peel and thinly slice the yellow onions into half-moons.

Step 2

Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat.

Step 3

Add the sliced onions and stir to coat them in the fat. Cook for about 10 minutes until they begin to soften.

Step 4

Sprinkle the sugar over the onions and continue cooking, stirring frequently, for another 20-25 minutes until the onions are deeply caramelized and golden brown.

Step 5

Stir in the minced garlic and cook for 2 minutes until fragrant.

Step 6

Deglaze the pot with the dry white wine, scraping up any browned bits at the bottom of the pot. Simmer for 5 minutes to reduce slightly.

Step 7

Add the beef stock, bay leaf, thyme sprig, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust seasoning as needed.

Step 8

While the soup simmers, preheat your broiler and place the baguette slices on a baking sheet. Toast them under the broiler until golden on both sides, about 2 minutes per side.

Step 9

Remove the thyme sprig and bay leaf from the soup. Ladle the hot soup into oven-safe bowls, leaving about 1 inch of space at the top.

Step 10

Float one or two toasted baguette slices on top of each bowl of soup. Generously sprinkle grated Gruyère cheese over the bread and soup, covering the surface completely.

Step 11

Place the bowls on a baking sheet and broil until the cheese is melted, bubbly, and golden brown, about 3-5 minutes. Keep an eye on them to avoid burning.

Step 12

Carefully remove the bowls from the oven and let cool for a few minutes before serving. Enjoy your gratineed onion soup!

Nutrition Facts

Serving size	3752 grams (3752.0g)

Amount per serving	% Daily Value*
Calories	3125

Total Fat 138.00g	177%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 1.50g
Cholesterol 292mg	97%
Sodium 12008mg	522%
Total Carbohydrate 296.40g	108%
Dietary Fiber 23.20g	83%
Total Sugars 52.80g
Protein 134.50g	269%

Vitamin D 13IU	67%
Calcium 2748mg	211%
Iron 17mg	94%
Potassium 3097mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 18.1%

Carbs: 40.0%