Classic French Onion Soup, Gratinéed
Classic French Onion Soup, Gratinéed
Ingredients
For the Soup Base
- 4 yellow onions, large, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1/2 cup dry sherry, or dry white wine
- 6 cups beef broth, high-quality
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Gratinée Topping
- 1/2 baguette, sliced into 1/2-inch thick rounds
- 1 garlic clove, peeled, optional
- 6 ounces Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated, optional
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium-low heat. Add the thinly sliced onions and granulated sugar. Cook, stirring occasionally, for 40 to 50 minutes, or until the onions are deeply caramelized to a rich golden-brown color. This step is crucial for flavor; do not rush it.
⏱️ 45 min
- 2
Increase the heat to medium. Pour in the dry sherry (or white wine) and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let it simmer for 2 to 3 minutes until the liquid has mostly evaporated.
⏱️ 5 min
- 3
Add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Season with kosher salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
⏱️ 25 min
- 4
While the soup simmers, preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1 to 2 minutes per side, or until lightly golden. If desired, rub one side of each toasted baguette slice with the peeled garlic clove for added flavor.
⏱️ 5 min
- 5
Ladle the hot soup into individual oven-safe bowls. Place 2 to 3 toasted baguette slices on top of each bowl of soup, ensuring they are mostly submerged. Generously sprinkle the shredded Gruyère cheese and optional grated Parmesan cheese over the bread, covering it completely.
⏱️ 5 min
- 6
Carefully place the soup bowls on a baking sheet (to catch any drips) and transfer them to the preheated broiler. Broil for 3 to 5 minutes, or until the cheese is melted, bubbly, and golden-brown. Watch carefully to prevent burning.
⏱️ 5 min
- 7
Remove from the broiler and let the bowls cool for a minute or two before serving, as they will be extremely hot. Serve immediately and enjoy the rich, savory flavors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Onion Soup, Gratinéed
Ingredients
For the Soup Base
- 4 yellow onions, large, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1/2 cup dry sherry, or dry white wine
- 6 cups beef broth, high-quality
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Gratinée Topping
- 1/2 baguette, sliced into 1/2-inch thick rounds
- 1 garlic clove, peeled, optional
- 6 ounces Gruyère cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated, optional
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium-low heat. Add the thinly sliced onions and granulated sugar. Cook, stirring occasionally, for 40 to 50 minutes, or until the onions are deeply caramelized to a rich golden-brown color. This step is crucial for flavor; do not rush it.
⏱️ 45 min - 2
Increase the heat to medium. Pour in the dry sherry (or white wine) and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let it simmer for 2 to 3 minutes until the liquid has mostly evaporated.
⏱️ 5 min - 3
Add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. Season with kosher salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
⏱️ 25 min - 4
While the soup simmers, preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1 to 2 minutes per side, or until lightly golden. If desired, rub one side of each toasted baguette slice with the peeled garlic clove for added flavor.
⏱️ 5 min - 5
Ladle the hot soup into individual oven-safe bowls. Place 2 to 3 toasted baguette slices on top of each bowl of soup, ensuring they are mostly submerged. Generously sprinkle the shredded Gruyère cheese and optional grated Parmesan cheese over the bread, covering it completely.
⏱️ 5 min - 6
Carefully place the soup bowls on a baking sheet (to catch any drips) and transfer them to the preheated broiler. Broil for 3 to 5 minutes, or until the cheese is melted, bubbly, and golden-brown. Watch carefully to prevent burning.
⏱️ 5 min - 7
Remove from the broiler and let the bowls cool for a minute or two before serving, as they will be extremely hot. Serve immediately and enjoy the rich, savory flavors.
⏱️ 2 min