In brief
Classic French onion soup gratinée: caramelised onions in a savoury broth, topped with toasted bread and melted Gruyère cheese.
15 min
Prep time
50 min
Cook time
4
Servings
Medium
Difficulty
1h5
Total time
Ingredients
Instructions
-
1
Peel the onions and slice them thinly into rings.
-
2
In a large saucepan, melt the butter with the oil over medium heat. Add the onions and a pinch of salt. Stir to coat.
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3
Lower the heat and caramelise for 30 minutes, stirring every 5 minutes. The onions should become golden and meltingly soft.
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4
Add the flour, stir for 1 minute. Pour in the white wine and reduce for 2 minutes.
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5
Add the beef stock, thyme and bay leaf. Bring to a boil then simmer for 15 minutes. Season with salt and pepper.
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6
Preheat the oven grill. Divide the soup between 4 oven-safe bowls.
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7
Place 2 slices of toasted bread on each bowl and cover generously with grated Gruyère.
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8
Grill for 3-5 minutes until the cheese is golden and bubbling. Serve immediately.
Additional information
French onion soup gratinée is one of the most iconic dishes in French cuisine. Born in the Halles of Paris, it was the comfort food of night workers and late-night revellers. Today, it remains a staple for autumn and winter evenings.
The secret lies in the slow caramelisation of onions: allow at least 30 minutes over low heat for soft, sweet, golden onions. Don't rush this step — it gives the dish all its depth. The final gratinating, with bread soaking up the broth and cheese stretching, is pure indulgence.
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