International Cuisine > French Cuisine > Classic French Dishes > Soupe à l'oignon Gratinée Recipe

Authentic French Onion Soup (Soupe à l'oignon Gratinée)

A deeply flavorful and comforting French Onion Soup, topped with crusty bread and melted Gruyère cheese. This classic recipe requires patience but rewards you with a rich, caramelized onion broth that's perfect for a cold evening. Enjoy the warmth!

Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Servings
6
Ingredients
  • 3 large Yellow Onions
  • 8 cups Beef Broth
  • 1/2 cup Dry Sherry or White Wine
  • 4 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 Bay Leaf
  • 2 Fresh Thyme Sprigs
  • 2 cloves Garlic
  • 1 Baguette
  • 8 ounces Gruyère Cheese
  • to taste Salt
  • to taste Black Pepper

Caramelizing the Onions

In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 45-60 minutes, or until the onions are deeply caramelized and a rich brown color. This step is crucial for the flavor of the soup, so be patient and don't rush it. Adjust heat to prevent burning.

Adding Aromatics and Deglazing

Add the minced garlic, bay leaf, and thyme sprigs to the caramelized onions. Cook for another 2-3 minutes until fragrant. Pour in the dry sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly.

Simmering the Soup

Pour in the beef broth. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. Season with salt and pepper to taste.

Preparing the Bread and Cheese

While the soup simmers, preheat your broiler. Slice the baguette into 1-inch thick rounds. Place the bread slices on a baking sheet and broil for a few minutes on each side until lightly toasted. Grate the Gruyère cheese.

Assembling and Broiling

Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice or two. Generously pile the grated Gruyère cheese on top of the bread. Place the bowls under the broiler and broil for a few minutes, until the cheese is melted and bubbly and golden brown. Watch carefully to prevent burning.

Serving

Carefully remove the bowls from the broiler and let them cool slightly before serving. Garnish with fresh thyme, if desired. Serve immediately and enjoy the warm and comforting flavors.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 80-120 kcal
  • Protein: 4-6g
  • Fat: 5-8g
  • Carbohydrates: 8-12g
Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

  • Sodium Content: French Onion Soup can be high in sodium due to the beef broth and cheese. Consider using low-sodium broth or adjusting the amount of salt used.
  • Fat Content: The use of butter and Gruyère cheese contributes to the fat content. You can reduce the fat by using less butter or a lower-fat cheese option.
  • Portion Size: Be mindful of portion sizes, as this soup is calorie-dense due to the cheese and bread.
  • Vegetable Intake: This soup is a good source of vegetables, specifically onions, which provide vitamins and fiber.

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FAQ

  • Can I make this soup ahead of time?

    Yes, you can make the soup base (before adding the bread and cheese) a day or two in advance. Store it in the refrigerator and reheat before broiling.
  • Can I use a different type of cheese?

    While Gruyère is traditional, you can substitute it with other melting cheeses like Swiss or Emmental.
  • Can I freeze French Onion Soup?

    It's best to freeze the soup base without the bread and cheese. Add the bread and cheese when reheating and broiling.
  • What kind of onions are best for French Onion Soup?

    Yellow onions are the most commonly used and recommended for their sweet and mild flavor when caramelized.