Velvety French Soupe à l'Oignon Gratinée with Gruyère
A hearty and comforting onion soup topped with a rich layer of melted Gruyère cheese, perfect for a cozy evening.
Preparation
Get these tasks done before you start cooking.
Cooking the Onions
- 1
Heat butter and oil
In a large pot, heat butter and olive oil over medium heat.
- 2
Caramelize onions
Add sliced onions and sugar, stirring occasionally until onions are caramelized (about 25–30 minutes).
Tip: Monitor onions closely to prevent burning. Deglaze the pot with a splash of white wine for extra depth.
- 3
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
- 1
Preheat oven
Preheat the oven to 350°F (175°C).
- 2
Toast baguette slices
Lightly toast the baguette slices on a baking sheet until golden brown.
- 3
Mix cheeses
Combine the grated Gruyère and Parmesan cheese in a bowl for a rich, flavorful topping.
How to Make Velvety French Soupe à l'Oignon Gratinée with Gruyère
Total time: 2 h · Yields 4 servings
- 1
Simmering
Allow the soup to simmer until richly flavored.
- 2
Toasting
Toast baguette slices until crisp and golden.
- 3
Gratinée
Sprinkle cheese generously on the toasts and melt under a broiler until bubbly and golden.
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