French Onion Soup with Gruyère — Soupe à l'Oignon Gratinée
The great Parisian bistro classic, slow-caramelised onions in a deep beef broth topped with toasted baguette and gratinated Gruyère.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 750g brown onions. Coarsely grate 120g Gruyère and 40g Comté. Toast 4 baguette slices at 200°C for 5 minutes until pale golden, then rub one side of each with halved garlic cloves. Measure out wine, cognac, stock, herbs, and seasonings.
Sweat
Melt 50g butter with 1.5 tbsp olive oil in a heavy wide pan over medium-low heat. Add onions, 0.75 tsp sugar, and pinch of salt; toss to coat, cover and sweat 10 minutes until wilted and translucent.
Saute
Uncover pan, raise to medium heat, and cook 35–40 minutes, stirring every few minutes, until onions turn deep mahogany and jammy. Stir in 1.5 tbsp flour, cook 2 minutes to remove raw taste.
Reduce
Pour in 120ml wine and 1.5 tbsp cognac, scrape the base clean, and reduce 2 minutes over medium heat until slightly thickened and aromatic.
Simmer
Add 900ml beef stock, 2 bay leaves, and 4 thyme sprigs. Simmer 20 minutes over medium-low heat until broth is glossy and deeply flavoured. Season with 1 tsp salt and 0.25 tsp pepper.
Grill
Ladle soup into 2 heavy ovenproof bowls, float 2 toasted baguette slices on each surface. Pile Gruyère and Comté over toasts and bowl rims. Place under a hot grill 3–4 minutes until cheese bubbles and turns deep golden.
Rest and plate
Rest 1 minute before serving—contents will be scalding. Present each bowl carefully with cheese bubbly and golden on top.
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