Description
This French onion soup gratinée combines caramelized onions, rich broth, toasted baguette, and melted cheese for a deeply comforting and elegant dish.
Ingredients
- 4 medium yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 6 cups (about 1.4 L) beef broth
- ½ cup dry white wine
- 1 fresh baguette, sliced into rounds
- 2 cups (about 200 g) shredded gruyère cheese
Instructions
- Thinly slice the onions for even caramelization.
- In a large pot, melt the butter over medium heat, then add the onions. Stir frequently for 20–25 minutes until golden and tender.
- Deglaze the pot with the white wine, scraping up any browned bits.
- Add the beef broth, bring to a boil, then simmer for 15–20 minutes.
- Toast the baguette slices until golden and crisp.
- Ladle the soup into oven-safe bowls, top with toasted baguette and shredded gruyère, then broil for 3–5 minutes until bubbly and golden.
- Serve hot and enjoy.
Notes
- Swap gruyère for comté, emmental, or mozzarella for a milder version.
- Use vegetable broth for a vegetarian option or chicken broth for a lighter flavor.
- Add thyme, rosemary, or sautéed mushrooms for added complexity.
- Soup can be made ahead and gratinéed just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
