Soupe à l'Oignon GratinéeFrench Onion Soup
Long-cooked onions melt into a dark, sweet broth sharpened with wine and enriched with stock, then topped with toasted bread and melted Gruyère. It is the kind of soup that feels both humble and luxurious.
Prep
20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 700gOnion (thinly sliced)
- 60gUnsalted Butter
- 15gAll-Purpose Flour
- 150mlWhite Dry Wine
- 1.2lBeef Stock
Topping
- 1pcsBaguette Bread (cut into slices)
- 160gGruyère Cheese (grated)
Soup
- 10gSalt
- 2gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a heavy pot over medium heat. Add the onion and cook slowly, stirring often, until it becomes deeply golden and caramelized.
- 02
Stir in the all-purpose flour and cook briefly so it coats the onions evenly.
- 03
Pour in the white dry wine and scrape the bottom of the pot to loosen the browned bits. Add the beef stock, then season with the salt and black pepper.
- 04
Simmer the soup gently until the flavors meld and the broth tastes rich and balanced.
- 05
Toast the baguette bread until the slices are dry and lightly golden.
- 06
Ladle the soup into oven-safe bowls, top each bowl with the toasted baguette bread, and cover with the Gruyère cheese.
- 07
Place the bowls under a broiler at 220°C (425°F) until the Gruyère cheese is melted, bubbling, and browned in spots. Serve very hot.
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