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

Name: Soupe à l'Oignon Gratinée (Parisian French Onion Soup)
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 ½ pounds yellow onions; 1 teaspoon kosher salt; 4 cloves garlic; 2 bay leaves; 1 tablespoon flour; 2 tablespoons Madeira or port wine; 6 cups beef broth or stock; freshly ground black pepper; 4 cups (5 ½ to 6 ounces) cubed crusty baguette; 1 tablespoon olive oil; 8 to 12 ounces gruyere cheese

User Reviews

4.9

45 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 45 mins
Servings
4 servings
Calories
609 kcal
Course
Main Course, Soup
Cuisine
French

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

Megan Mendez

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This traditional French Onion Soup (Soupe à l'Oignon Gratinée) recipe comes directly from Paris! It's a recreation of the classic served at Au Père Louis, a beloved Parisian bistro in Le Quartier Latin, or Latin Quarter, known to have some of the best French onion soup in Paris.

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Ingredients

Servings

2 tablespoons vegetable oil
2 ½ pounds yellow onions peeled and sliced into ¼-inch thick half-moons
1 teaspoon kosher salt plus more as needed
4 cloves garlic thinly sliced lengthwise
2 bay leaves
1 tablespoon flour
2 tablespoons Madeira or port wine
6 cups beef broth or stock heated
freshly ground black pepper
4 cups (5 ½ to 6 ounces) cubed crusty baguette (¾-to-1-inch cubes)
1 tablespoon olive oil or olive oil spray
8 to 12 ounces gruyere cheese grated

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Instructions

Heat oil in a large pot over medium-high heat. Add the onions and salt and toss to coat evenly with the oil. Lower the heat to medium-low, cover and cook, stirring occasionally, sweating the onions until they are softened, about 15 minutes.
Remove the lid and continue to cook uncovered, stirring occasionally another 15 to 20 minutes until most of the residual moisture has evaporated, but don’t cook long enough to caramelize. Add the garlic and bay leaves and cook for another 3 minutes until fragrant.
Stir in the flour and then the port wine. Add the hot beef broth and stir to combine. Season with more salt and pepper. Partially cover with a lid and simmer on low for about 45 minutes, stirring occasionally, skimming impurities, and adjusting seasoning as needed (don’t be stingy on the pepper!).
Meanwhile, preheat the oven or toaster oven to 375°F. Toss the bread cubes with the olive oil or spray them with olive oil spray, and toast in the oven for about 15 to 20 minutes until golden and crusty. Set aside.
Turn on the broiler. Divide the soup into 4 oven-proof bowls, top with the croutons (about 1 cup per serving), and then finish with 2 to 3 ounces of grated Gruyère per serving. Make sure to evenly cover all the croutons with cheese or else the croutons could burn a little when you broil. Broil until cheese is melted, bubbly, and golden.

Notes

You can omit the flour entirely if you prefer a thinner broth, or increase to 2 tablespoons if you’d like a thicker broth, but I think the 1 tablespoon is optimal.
For the port or Madeira wine, I have made this recipe with both 2 and 4 tablespoons, and prefer the lesser amount, but both are delicious so feel free to add more if you prefer a sweeter onion soup!
Cooked French onion soup can be refrigerated for 3 to 4 days or frozen in airtight containers for 4 to 6 months. I also like to freeze portions of baguette in freezer bags (because you don't use an entire baguette for this recipe so there is always extra) and then thaw them to make croutons when I am ready to enjoy another batch of this soup!
Cubed baguette is really essential here to get the perfect croutons for your soup. I have tried making croutons for this soup with other crusty breads, but the ratio of crust to soft bready interior is best with a baguette because it has so much more crust. Every single crouton should have a bit of crust on it for optimal texture. I may sound nitpicky but TRUST me I've been making French onion soup for decades and this is the best way to do it. I usually cut each slice of baguette in half and then into thirds and they are the perfect size cubes with the perfect amount of crust.
I have made this soup with homemade stock (recipe follows) and with beef broth concentrate. I obviously love the soup made with my homemade stock, however the soup is still excellent and flavorful with the beef broth concentrate. In a pinch store-bought broth is fine, but for a truly authentic experience aim to make your own stock if you have the time to. I’ve also tried it with equal parts beef broth and chicken broth, and it's still hearty and delicious.
You can omit the flour entirely if you prefer a thinner broth, or increase to 2 tablespoons if you’d like a thicker broth, but I think the 1 tablespoon is optimal.
For the port or Madeira wine, I have made this recipe with both 2 and 4 tablespoons, and prefer the lesser amount, but both are delicious so feel free to add more if you prefer a sweeter onion soup!
Inspired by my visit to Au Père Louis in Paris

Nutrition Information

Show Details

Calories 609kcal (30%) Carbohydrates 53g (18%) Protein 23g (46%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Cholesterol 62mg (21%) Sodium 1974mg (82%) Potassium 66mg (2%) Fiber 6g (24%) Sugar 22g (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 609 kcal

% Daily Value*

Calories	609kcal	30%
Carbohydrates	53g	18%
Protein	23g	46%
Fat	29g	45%
Saturated Fat	11g	55%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	4g	20%
Cholesterol	62mg	21%
Sodium	1974mg	82%
Potassium	66mg	1%
Fiber	6g	24%
Sugar	22g	44%