Imagine a soul-warming dish that transforms humble onions into a luxurious culinary masterpiece that will transport you straight to the charming bistros of Paris. This French Onion Soup Gratinee is not just a recipe; it's a journey of caramelized perfection, rich beef broth, and a golden, bubbling cheese crust that will make your dinner guests swoon with delight. Get ready to elevate your cooking skills and impress everyone at your table with this classic French comfort food that's surprisingly simple to create!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 8 cups beef broth
- 1 cup dry white wine
- 8 slices of baguette
- 1 cup Gruyere cheese, grated
- Salt and pepper to taste
Instructions
- Prepare the onions by peeling and thinly slicing them using a sharp knife. Aim for uniform, translucent slices to ensure even caramelization.
- In a large heavy-bottomed pot, melt butter and olive oil together over medium-low heat. The combination of butter and oil prevents burning and adds rich flavor.
- Add sliced onions to the pot, stirring to coat them evenly with the butter and oil mixture. Sprinkle sugar over the onions to help with caramelization.
- Cook onions slowly, stirring occasionally, for approximately 25-30 minutes. The goal is to achieve a deep golden-brown color and develop a rich, sweet caramelized flavor.
- Pour in dry white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for 2-3 minutes.
- Add beef broth, salt, and pepper. Bring the mixture to a gentle simmer and cook for an additional 10-15 minutes to develop depth of flavor.
- Preheat the broiler and prepare oven-safe soup bowls. Ladle the hot soup into each bowl, filling about 3/4 full.
- Top each bowl with a slice of baguette, ensuring it covers most of the soup's surface. Generously sprinkle grated Gruyere cheese over the bread.
- Place the bowls on a baking sheet and broil for 3-4 minutes, or until the cheese is completely melted, bubbly, and develops a golden-brown crust.
- Remove from broiler carefully, as the bowls will be extremely hot. Let cool for 2-3 minutes before serving to allow the cheese to set slightly.
- Serve immediately, warning diners about the hot bowls and cheese. Garnish with fresh chopped parsley if desired.
Tips
- • Use a mandoline or sharp knife to slice onions uniformly for even caramelization • Cook onions on low, slow heat to develop deep, sweet flavor without burning • Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for depth • Use high-quality Gruyere cheese for authentic, rich flavor • Make sure your oven-safe bowls can withstand high broiler temperatures • Watch the cheese closely during broiling to prevent burning • Let the soup rest briefly after broiling to allow flavors to meld and cheese to set • For extra richness, use homemade beef stock if possible • Serve with a crisp green salad to balance the soup's richness
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 50mg
