Soupe à l'Oignon Gratinée (French Onion Soup)
Local name: Soupe à l'oignon gratinée
In short: Onions cooked slowly until deep amber, simmered in beef stock and white wine, then topped with toasted bread and melted Gruyère. It takes about 1 h 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 20 min
- Total
- 1 h 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
French onion soup is a late-night and bistro classic in Paris, but it is also simple home cooking made from onions, stock and bread. The work is in the patience: sliced onions need 40 to 50 minutes over medium heat to turn deep amber and sweet. A splash of wine and a good stock add depth, and a crown of toasted bread and Gruyère is grilled until bubbling. Serve it very hot, in bowls that can go under the broiler.
Instructions
- Melt the butter with the oil in a large heavy pot over medium heat. Add the onions, sugar and salt and cook, stirring every few minutes, for 40 to 50 minutes until deep golden brown and jammy. If they start to burn, add a splash of water.
- Stir in the flour and cook for 1 minute, then pour in the wine and scrape the base of the pot. Let it bubble for 3 minutes until nearly gone.
- Add the stock, thyme and bay leaf and bring to a simmer. Cook partly covered for 20 minutes. Remove the herbs, then season with pepper and more salt to taste.
- Heat the broiler (grill) to high. Ladle the soup into 4 ovenproof bowls set on a baking tray.
- Float a toasted baguette slice on each bowl and pile on the grated cheese, letting it spread over the rim.
- Broil for 3 to 5 minutes until the cheese is bubbling and browned in spots. Let the bowls cool for 2 minutes before serving.
Tips
- The color of the onions decides the flavor of the soup. Keep the heat at medium and stir often, because onions that are only pale gold taste thin.
- Homemade or good-quality stock makes a big difference. If you use stock cubes, cut back the added salt by half.
Questions and answers
Can I make French onion soup ahead of time?
Yes. The soup keeps in the fridge for 4 days and freezes for 3 months. Reheat it, then add the bread and cheese and broil just before serving.
What cheese is best for French onion soup?
Gruyère is the usual choice because it melts well and tastes nutty. Comté or Emmental also work, and a little Parmesan mixed in adds extra savor.
Can I make French onion soup vegetarian?
Yes. Use a rich vegetable or mushroom stock and add a spoonful of tomato paste or soy sauce to make up for the depth of beef stock.
How long does it take to make Soupe à l'Oignon Gratinée (French Onion Soup)?
About 1 h 40 min in total: 20 min of preparation and 1 h 20 min of cooking.
How many calories are in Soupe à l'Oignon Gratinée (French Onion Soup)?
About 560 kcal per serving, with 22 g of protein, 50 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 50 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 15 g |
| Sodium | 1750 mg |
Estimated values, calculated from the ingredients.
