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

Total Time 1

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

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.
Add the thyme and garlic. Cook 2 minutes. Add the wine and Cognac. Stir and simmer for 3 minutes.
Pour in the stock. Simmer for 25 minutes. Adjust seasoning.
Preheat grill. Ladle the soup into individual oven-proof bowls or crocks. Float 2 baguette slices on top of each.
Pile the cheese generously over the bread, making sure it covers the rim of the bowl.
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.