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Soupe à l’Oignon Gratinée

The Quirky Foodster Team

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15 minutes
Prep
75 minutes
Cook

Ingredients

  • 1 kg (2.2 lb) Yellow onions, thinly sliced
  • 60 g (1/4 cup) Unsalted butter
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 2 garlic cloves, minced
  • 125 ml (1/2 cup) Dry white wine
  • 1.5 litres (6 cups) Good beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 baguette, sliced and toasted
  • 200 g (2 cups) Grated Gruyère cheese
  • Salt and black pepper to taste

Method

  1. Melt butter with olive oil in a large pot over medium-low heat; add onions and sugar.
  2. Cook onions slowly, stirring often, for 40-45 minutes until deeply caramelised and jammy.
  3. Add garlic and cook 1 minute, then deglaze with white wine, scraping up any browned bits.
  4. Add beef stock, bay leaf and thyme; simmer 25-30 minutes. Season with salt and pepper.
  5. Ladle soup into oven-safe crocks, top each with a slice or two of toasted baguette.
  6. Cover generously with grated Gruyère and place under a hot broiler until bubbling and golden, about 3-5 minutes.

Introduction: French onion soup has roots in ancient onion-based peasant soups, but its modern gratinéed form — topped with toasted bread and melted cheese — was popularised in 19th-century Parisian markets, particularly among workers at Les Halles seeking a warming, restorative late-night meal.

Cultural Background: French onion soup has roots in ancient onion-based peasant soups, but its modern gratinéed form — topped with toasted bread and melted cheese — was popularised in 19th-century Parisian markets, particularly among workers at Les Halles seeking a warming, restorative late-night meal.

Tips: Do not rush the caramelisation of the onions — the soup’s entire flavour depends on slow, patient browning.

Variations: Some versions add a splash of cognac or sherry at the end for extra depth. Use vegetable stock instead of beef stock. Use vegetable stock, plant-based butter, and a good melting vegan cheese for the topping.

Storage: The soup base (without bread/cheese) keeps refrigerated for up to 4 days or frozen for 3 months.

Reheating: Reheat soup on the stovetop, then top with fresh bread and cheese and broil just before serving.

FAQs:

Q: Can I make this vegetarian?

A: Yes — substitute a rich vegetable or mushroom stock for the beef stock; the caramelised onions carry most of the flavour.

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