5.0 from 243 votes
French Onion Soup Gratine
French Onion Soup Gratine (From The Way To Cook)
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Servings: 6 servings
Calories: 436 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 3 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 8 cups yellow onions, thinly sliced, (about 2 1/2 pounds
- 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 French vermouth
- 1 prig fresh thyme
- Fresh black pepper to taste
Cheesy Croutons
- 1 small baguette cut into 3/4" thick slices and toasted
- 1 cup Grated Gruyere or Swiss cheese
- 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.
Cup of Yum
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
- Make ahead tip: the onions can be caramelized the day before and refrigerated.
Nutrition Information
Serving
1serving
Calories
436kcal
(22%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
1275mg
(53%)
Potassium
1113mg
(32%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
337IU
(7%)
Vitamin C
16mg
(18%)
Calcium
288mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436
% 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.