Gratinated onion soup or soupe à l’oignon is a traditional French dish known worldwide since the 17th century when it was made with onions in broth, bread, cheese, and then gratinated. It is a dish of humble origins that has remained almost unchanged over time, with only a few refinements added.
If you want to take a trip to France, without leaving your table, try this exquisite gratinated onion soup or soupe à l’oignon, and if you are true onion lovers, here is a delicious second course: meat bites with onion cream or the original savory apple and onion strudel.
- Difficulty: Very Easy
- Cost: Very Cheap
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: French
Ingredients
- 14 oz yellow onions
- 3.5 oz butter
- 0.7 oz flour
- 1 and 1/2 quarts of broth (chicken or vegetable)
- 7 oz Gruyère cheese (mild)
- 1 baguette
- to taste salt and ground black pepper
Preparation
Prepare the chicken broth and set it aside. In a saucepan, melt the butter, then add the thinly sliced onions and stew them for 20-30 minutes with the lid on. Stir occasionally, and when you see they are drying out, add 2 tablespoons of broth to prevent burning.
When the onions are transparent and cooked, add the flour, mix well and let it toast for half a minute. Then add the wine and let it evaporate, always stirring. Now add the broth gradually, stirring with a whisk, taste and if necessary add a bit of salt and a dash of ground black pepper. Finish cooking the soup for 15 minutes over medium heat.
Grate the Gruyère into slivers with a large-hole grater. Slice the baguette, 4-5 per serving. Toast the bread, then place 2 slices on the bottom of the cocotte and sprinkle with a handful of Gruyère, then pour the broth with the onions over them.
Finish with another 2-3 slices of toasted bread on top of the soup and sprinkle again with grated Gruyère. Bake the cocottes with the soup at 400°F for 5 minutes, until gratinated. Serve the onion soup hot and enjoy!
