Velvety French Soupe à l'Oignon Gratinée with Gruyère

Name: Velvety French Soupe à l'Oignon Gratinée with Gruyère
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Onions; Unsalted butter; Olive oil; Sugar; Beef broth; Dry white wine; Bay leaves; Fresh thyme; Salt and pepper; Baguette; Gruyère cheese; Parmesan cheese

Classic French Onion Soup

A hearty and comforting onion soup topped with a rich layer of melted Gruyère cheese, perfect for a cozy evening.

1 h 30 min
4
Intermediate

Ingredients

For the Onion Soup

Onions

5 large — thinly sliced

Unsalted butter

3 tbsp

Olive oil

2 tbsp

Sugar

1 tsp

Beef broth

4 cups

Dry white wine

½ cup

Bay leaves

Fresh thyme

1 tsp, chopped

Salt and pepper

To taste

For the Gratinée Topping

Baguette

1, sliced

Gruyère cheese

2 cups, grated

Parmesan cheese

¼ cup, grated

Preparation

Cooking the Onions

Heat butter and oil

In a large pot, heat butter and olive oil over medium heat.

Caramelize onions

Add sliced onions and sugar, stirring occasionally until onions are caramelized (about 25–30 minutes).

Monitor onions closely to prevent burning. Deglaze the pot with a splash of white wine for extra depth.

Simmer soup

Add the white wine and let it simmer and reduce, then add the broth, bay leaves, thyme, and season with salt and pepper. Simmer for 20–25 minutes.

Preparing the Topping

Preheat oven

Preheat the oven to 350°F (175°C).

Toast baguette slices

Lightly toast the baguette slices on a baking sheet until golden brown.

Mix cheeses

Combine the grated Gruyère and Parmesan cheese in a bowl for a rich, flavorful topping.

Cooking Process

Simmering

Allow the soup to simmer until richly flavored.

Toasting

Toast baguette slices until crisp and golden.

Gratinée

Sprinkle cheese generously on the toasts and melt under a broiler until bubbly and golden.

Plating & Serving