Classic French Onion Soup (Gratinée)

Description

French Onion Soup is a traditional comfort dish made with slowly caramelized onions simmered in a savory beef broth, then topped with toasted bread and melted cheese under the broiler. The result is deeply flavorful, rich, and perfectly indulgent.

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Yield

2–3 servings

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Ingredients

Soup Base

• 3 large yellow onions, thinly sliced

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon sugar (optional, helps caramelization)

• 2 cloves garlic, minced

• 750 ml beef broth (low sodium preferred)

• 60 ml dry white wine (or beef stock)

• 1 bay leaf

• 2–3 sprigs fresh thyme (or ½ teaspoon dried thyme)

Topping

• 4–6 slices baguette

• 120 g Gruyère cheese, grated (or Swiss cheese)

• Fresh thyme, for garnish (optional)

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Instructions

Step 1: Caramelize the Onions

• Heat butter and olive oil in a heavy pot over medium heat.

• Add sliced onions, salt, and pepper.

• Cook slowly for 25–35 minutes, stirring often, until onions are deep golden brown and caramelized.

• Sprinkle sugar halfway through if desired.

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Step 2: Build the Soup

• Add garlic and cook for 30 seconds until fragrant.

• Pour in white wine and scrape up browned bits from the bottom.

• Add beef broth, bay leaf, and thyme.

• Bring to a simmer and cook uncovered for 15–20 minutes.

• Remove bay leaf and thyme sprigs. Adjust seasoning.

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Step 3: Prepare the Bread

• Toast baguette slices in the oven at 180°C / 350°F until crisp.

• Set aside.

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Step 4: Assemble & Broil

• Preheat broiler (grill).

• Ladle soup into oven-safe bowls.

• Place toasted baguette slices on top.

• Cover generously with grated Gruyère cheese.

• Broil for 2–4 minutes, until cheese is melted, bubbly, and lightly browned.

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Serving

• Serve hot, garnished with fresh thyme if desired.

• Best enjoyed immediately while the cheese is stretchy and golden.

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Chef’s Tips

• Low and slow caramelization is key—do not rush the onions.

• Gruyère melts best and gives the classic nutty flavor.

• Use oven-safe crocks to achieve the iconic presentation.

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Variations

• Vegetarian: Use vegetable broth instead of beef

• Extra rich: Add a splash of cream to the soup

• No broiler: Melt cheese separately and add before serving

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Storage

• Soup base keeps 3 days refrigerated

• Add bread and cheese only when reheating and serving