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Soupe à l'Oignon Gratinée (French Onion Soup Gratinée)

Total Time 1 minute
Servings: 4 4 servings
Course: Starter / Main
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1.2 kg onions thinly sliced
  • 75 g unsalted butter
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves
  • 2 cloves garlic minced
  • 150 ml dry white wine
  • 2 tbsp Cognac or brandy optional
  • 1 litre rich beef stock
  • Salt and black pepper
Gratinée Topping
  • 8 slices baguette toasted until very dry
  • 200 g Comté or Gruyère coarsely grated

Method
 

  1. Cook the onions in butter and oil with sugar and a pinch of salt over medium-low heat for 1 hour, stirring every 10 minutes, until deeply caramelised and jammy.
  2. Add the thyme and garlic. Cook 2 minutes. Add the wine and Cognac. Stir and simmer for 3 minutes.
  3. Pour in the stock. Simmer for 25 minutes. Adjust seasoning.
  4. Preheat grill. Ladle the soup into individual oven-proof bowls or crocks. Float 2 baguette slices on top of each.
  5. Pile the cheese generously over the bread, making sure it covers the rim of the bowl.
  6. Grill for 4–6 minutes until the cheese is deeply golden, bubbling and slightly singed at the edges. Serve immediately.

Notes

Source: Classic French recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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