Soupe à l’oignon gratinée, Recette traditionnelle gourmande
A comforting French onion soup featuring caramelized onions, hearty broth, and a golden, bubbling cheese topping.
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 6 large onions, sliced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 cups beef or vegetable broth
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon thyme
- 8 slices of baguette
- 2 cups grated Gruyère cheese
- Salt and pepper to taste
Instructions
- Caramelize the onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook for about 30-40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
- Add the wine: Once the onions are caramelized, pour in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to incorporate all that flavor.
- Simmer with broth: Stir in the beef or vegetable broth, bay leaf, and thyme. Bring the mixture to a gentle simmer. Let it cook for about 20 minutes, then season with salt and pepper to taste.
- Preheat the oven: While the soup simmers, preheat your oven to 350°F (175°C).
- Prepare for baking: Ladle the soup into oven-safe bowls. Top each bowl with a slice of baguette and sprinkle cheese generously over the top.
- Bake until bubbly: Place the bowls on a baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve and enjoy: Carefully remove the baking tray from the oven. Let the bowls cool slightly before serving hot. Enjoy your deliciously rich soup!
Notes
Be patient with the onions for the best flavor. Use quality broth for richer taste.