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France · Cuisine française de bistrot
Gratinéed French onion soup
Onions slowly melted in butter, a rich broth, toasted bread and a crust of Gruyère: the soup for winter evenings.
translation Translated from French. Translation by Julien Marchand. Read the original
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- Servings
- 6
- Preparation
- 15 min
- Cooking
- 85 min
- Total
- 100 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine française de bistrot (FR) — declared by the author
- Soup
- Everyday
- Baked
Ingredients
For 6 servings
- 1 kg yellow onions
- 40 g butter
- 1 tbsp plain flour
- 150 ml dry white wine
- 1.2 l beef stock
- 6 slice stale country bread
- 150 g grated Gruyère
- 1 pinch freshly ground pepper
- 1 tsp fine salt
Method
- Step 1. Peel the onions, halve them and slice them thinly along the grain.
- Step 2. Melt the butter in a large pot over medium-low heat, add the onions and the salt. Cook, stirring often, until a deep amber colour, without letting them burn.⏱ 40 min
- Step 3. Sprinkle with the flour, stir for a minute, then pour in the white wine. Let it reduce by half, scraping the bottom of the pot.⏱ 5 min
- Step 4. Add the hot stock, season with pepper and simmer gently with the lid half on.⏱ 30 min
- Step 5. Toast the bread. Ladle the soup into ovenproof bowls, lay the bread on top, cover with Gruyère and grill in the oven until the cheese is golden.⏱ 8 min
Story and cultural note
This soup is often linked to the old Les Halles market in Paris. Every version shares the same gesture: patiently browned onions, then bread and cheese melted on top. The broth (beef, chicken or simply water) changes from one kitchen to another.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsGluten (cereals)MilkCelery
