French Onion Soup Gratine
User Reviews
5
French Onion Soup Gratine
Description
French Onion Soup Gratine begins with thinly sliced yellow onions slowly caramelized in butter and olive oil with sugar and salt until they become a golden walnut color. Flour is added to develop body, and hot beef stock is whisked in along with brandy, dry white vermouth, and fresh thyme to create a robust, aromatic broth. The soup simmers gently for over an hour and a half, allowing flavors to marry and intensify.
To finish, baguette slices are brushed with olive oil and rubbed with garlic, then toasted until crisp. They are topped with grated Gruyere or Swiss cheese and broiled until bubbly and golden, adding a melted, savory layer that complements the sweet onions. The texture contrasts between tender onion soup and cheesy, crisp-topped bread give the soup depth.
This dish works well served warm as a starter or light meal. The richness of the broth and cheese combine for a comforting experience that is both filling and layered in flavor.
Onions can be caramelized ahead of time and refrigerated to streamline final preparation, making assembling and simmering the soup more convenient before serving.
Ingredients
- 3 Tablespoons butter unsalted
- 1 Tablespoon olive oil
- 8 cups onion thinly sliced, (about 2 1/2 pounds, yellow
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 2 Tablespoons flour
- 2 1/2 quarts beef stock
- 4 Tablespoons brandy
- 1 cup dry white vermouth French
- 1 prig thyme fresh
- black pepper fresh, to taste
Cheesy Croutons
- 1 baguette cut into 3/4" thick slices and toasted, small
- 1 cup gruyere cheese or Swiss cheese, grated
- 1 clove garlic
- 2 Tablespoons olive oil
Instructions
- Using a heavy bottomed saucepan, heat the oil and butter over a moderate heat.
- Add the onions and cover. Cook over a low heat until tender and translucent, about 10 minutes.
- Stir in salt and sugar, raise heat to moderately high and let the onions brown, stirring frequently until they are a golden walnut color, 35 to 40 minutes.
- Add flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock.
- When well blended, bring to a simmer, add the rest of the stock, the brandy or Cognac and the vermouth. Add a sprig of fresh thyme.
- Cover loosely and simmer very slowly 1 1/2 hours, adding a little more broth if the liquid reduces too much.
- Adjust seasoning. At this point taste the broth and decide if it needs any more salt or pepper.
- To finish the soup, brush both sides of the bread slices with olive oil, then rub the cut side of a clove of garlic over both sides. Toast under a broiler, flipping until both sides are golden brown.
- Ladle soup into oven proof bowls. Preheat broiler.
- Float one or two croutons on top of the soup to cover.
- Top with grated cheese. Place bowls on a sheet pan.
- Place under the broiler, watching carefully, since it will brown fast! Broil until cheese is melted and light golden brown.
Cheesy Croutons
- Slice baguette on the diagonal, about 3/4" thick.
- Brush each side of the bread slices with olive oil and rub with cut garlic clove.
Notes
- Caramelize the onions a day in advance for easier assembly on serving day.
- Use fresh thyme sprigs to infuse the broth with herbal aroma during simmering.
- Brush bread slices with olive oil and rub with garlic before toasting to add subtle flavor to the croutons.
- If the broth reduces too much during simmering, add extra stock to maintain consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 436kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 1275mg | 53% |
| Potassium | 1113mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 288mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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