French Onion Soup Gratinée: A Classic Recipe for Comfort and Flavor

French Onion Soup Gratinée. The name alone conjures images of cozy bistros, bubbling bowls of rich broth, and impossibly stringy, melted cheese. This isn’t just soup; it’s an experience. It’s the perfect antidote to a chilly evening, a celebration of simple ingredients transformed into something extraordinary, and a testament to the magic that happens when time, patience, and caramelized onions meet. While it might seem intimidating, making French Onion Soup Gratinée at home is entirely achievable. This detailed guide will walk you through each step, from slicing the onions to achieving that perfect golden-brown crust of Gruyère.

Why This Recipe Works

There are countless French Onion Soup recipes out there. What sets this one apart?

* Deep Caramelization: We don’t rush the onions. We coax them to a deep, rich, mahogany color, unlocking their natural sweetness and creating the foundational flavor of the soup.
* Quality Broth: Using a good quality beef broth (or a combination of beef and chicken broth) is crucial. It adds depth and complexity to the soup. Homemade is best, but a good store-bought broth will work in a pinch.
* A Touch of Wine: Dry sherry or dry white wine adds a layer of acidity and complexity that balances the sweetness of the onions.
* The Right Cheese: Gruyère is the classic choice for a reason. It melts beautifully, has a nutty flavor, and provides that iconic stringy texture.
* Proper Gratinée: We’ll show you how to get that perfect golden-brown, bubbly crust of cheese without burning the soup or the bowls.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this classic soup:

* Onions: The star of the show! Yellow onions are the traditional choice, but you can also use a combination of yellow and Vidalia onions for a sweeter flavor. You’ll need about 3 pounds of onions, which translates to roughly 5-6 large onions.
* Butter: Unsalted butter is used to sauté the onions and add richness to the soup.
* Olive Oil: A little olive oil helps prevent the butter from burning and adds a subtle flavor.
* Sugar: A small amount of sugar helps the onions caramelize and enhances their sweetness.
* Salt and Pepper: Essential for seasoning. Use kosher salt and freshly ground black pepper for the best flavor.
* Fresh Thyme: Fresh thyme sprigs add a fragrant, earthy note to the soup. You can also use dried thyme, but fresh is preferred.
* Bay Leaf: A bay leaf adds a subtle, savory flavor to the broth.
* Beef Broth: Use a good quality beef broth or a combination of beef and chicken broth. Homemade is always best, but a good store-bought broth will work.
* Dry Sherry or Dry White Wine: Adds acidity and complexity.
* Baguette: For the croutons that sit beneath the cheese. Use a day-old baguette for best results.
* Garlic: One clove of garlic adds a subtle aroma. Mince it finely
* Gruyère Cheese: The classic choice for topping the soup. Gruyère melts beautifully and has a nutty flavor. Other cheeses that can be used are Emmental, or Comte, but Gruyère is most recommended.
* Optional: Cognac or Brandy: A splash of cognac or brandy added at the end of cooking adds a layer of warmth and complexity. This is optional, but highly recommended.

Equipment You’ll Need

* Large Heavy-Bottomed Pot or Dutch Oven: A heavy-bottomed pot or Dutch oven is essential for even heating and preventing the onions from burning. At least 6 quarts.
* Sharp Knife and Cutting Board: For slicing the onions.
* Ladle: For serving the soup.
* Oven-Safe Bowls: You’ll need oven-safe bowls or ramekins to gratinée the soup. Make sure they are broiler-safe.
* Baking Sheet: To place the bowls on for easy handling in the oven.

Step-by-Step Instructions

Now, let’s get to the heart of the matter: making the soup! Here’s a detailed step-by-step guide:

Step 1: Prepare the Onions

* Peel the onions and cut them in half from top to bottom. Place the cut side down on your cutting board and thinly slice each half into half-moons. Aim for slices that are about 1/8 inch thick. Consistency is key for even cooking.

Step 2: Sauté the Onions

* In your large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the olive oil.
* Add the sliced onions to the pot. Stir to coat them with the butter and oil.
* Sprinkle the onions with the sugar, salt, and pepper. This will help them release their moisture and begin to caramelize.

Step 3: Caramelize the Onions

* This is the most important and time-consuming step. Reduce the heat to low and cook the onions, stirring occasionally at first. As the onions soften and release their moisture, you’ll need to stir more frequently, about every 5-10 minutes.
* The goal is to caramelize the onions slowly and evenly, without burning them. This process will take about 45-60 minutes, or even longer depending on the heat of your stove and the size of your pot. Be patient! The color should transform from white/yellow to brown and the texture from stiff to soft and almost jam like. Keep cooking until they are a deep, golden-brown color and very soft and sweet. If the onions start to stick to the bottom of the pot, add a tablespoon or two of water or broth and scrape up any browned bits. This will add flavor and prevent the onions from burning. After approximately 30 minutes add the minced garlic to the pan.

Step 4: Add the Aromatics and Deglaze

* Once the onions are deeply caramelized, add the fresh thyme sprigs, and bay leaf to the pot.
* Pour in the dry sherry or dry white wine and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is called deglazing, and it adds a ton of flavor to the soup.
* Let the wine simmer for a few minutes to reduce slightly.

Step 5: Add the Broth and Simmer

* Pour in the beef broth (or beef and chicken broth combination). Bring the soup to a simmer, then reduce the heat to low and cover the pot.
* Let the soup simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Taste and adjust seasoning as needed.

Step 6: Prepare the Croutons

* While the soup is simmering, prepare the croutons. Preheat your oven to 375°F (190°C).
* Slice the baguette into 1/2-inch thick rounds. Brush both sides of the bread with olive oil.
* Place the baguette slices on a baking sheet and bake for 8-10 minutes, or until they are lightly golden brown and toasted.

Step 7: Assemble and Gratinée

* Preheat your broiler. Ensure your oven-safe bowls are broiler safe.
* Remove the thyme sprigs and bay leaf from the soup. Stir in the cognac or brandy, if using.
* Ladle the soup into oven-safe bowls or ramekins.
* Place one or two toasted baguette slices on top of the soup in each bowl. Make sure they are fully submerged to avoid burning in the oven.
* Generously top each bowl with shredded Gruyère cheese, ensuring the bread is fully covered with cheese. Use a lot of cheese!
* Place the bowls on a baking sheet and broil for 2-5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
* Remove the bowls carefully from the oven, place on a heat resistant surface and let cool down a bit before serving.

Tips for Success

* Don’t Rush the Onions: The key to great French Onion Soup is deeply caramelized onions. Be patient and let them cook slowly over low heat.
* Use Quality Broth: The broth is the backbone of the soup, so use a good quality broth. Homemade is always best, but a good store-bought broth will work in a pinch.
* Taste and Adjust Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. You may need to add more salt, pepper, or even a pinch of sugar.
* Don’t Overcrowd the Pot: If you’re making a large batch of soup, it’s better to caramelize the onions in batches to avoid overcrowding the pot. Overcrowding will steam the onions instead of caramelizing them.
* Keep a close eye on the broiler: Broiling can quickly turn from golden brown to burnt. Keep a close eye on the soup while it’s under the broiler.
* Add a touch of sherry vinegar: If you don’t have sherry or white wine, a teaspoon or two of sherry vinegar can be added with the beef broth.
* For vegetarian option: Use vegetable broth instead of beef broth. Also, be sure to use a vegetarian rennet cheese.

Serving Suggestions

French Onion Soup Gratinée is a meal in itself, but it also pairs well with:

* A Simple Salad: A green salad with a light vinaigrette provides a refreshing contrast to the rich soup.
* Crusty Bread: For dipping into the broth.
* A Glass of Red Wine: A light-bodied red wine like Beaujolais or Pinot Noir complements the flavors of the soup.

Variations

While this recipe is for classic French Onion Soup Gratinée, here are a few variations you can try:

* Add Mushrooms: Sauté sliced mushrooms with the onions for a more earthy flavor.
* Add Garlic: Add minced garlic to the onions during the last few minutes of caramelization.
* Use Different Cheeses: While Gruyère is the classic choice, you can also use other cheeses like Emmental or Comté.
* Make it Spicy: Add a pinch of red pepper flakes to the soup for a little heat.

Make-Ahead Instructions

The soup base (before adding the croutons and cheese) can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. When ready to serve, reheat the soup and proceed with the croutons and cheese topping.

Storage Instructions

Leftover soup (without the croutons and cheese) can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Recipe

Yields: 6 servings
Prep time: 25 minutes
Cook time: 1 hour 45 minutes

Ingredients:

* 3 lbs yellow onions, thinly sliced
* 4 tbsp unsalted butter
* 2 tbsp olive oil
* 1 tsp granulated sugar
* 1 tsp kosher salt, plus more to taste
* 1/2 tsp freshly ground black pepper, plus more to taste
* 2 sprigs fresh thyme
* 1 bay leaf
* 1 clove garlic, minced
* 8 cups beef broth (or a combination of beef and chicken broth)
* 1/2 cup dry sherry or dry white wine
* 1 baguette, sliced into 1/2-inch thick rounds
* 2 cups shredded Gruyère cheese
* 1 tbsp Cognac or Brandy (optional)

Instructions:

1. Prepare the Onions: Peel the onions and thinly slice them.
2. Sauté the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the olive oil and onions. Sprinkle with sugar, salt, and pepper.
3. Caramelize the Onions: Reduce the heat to low and cook the onions, stirring frequently, for 45-60 minutes, or until they are a deep, golden-brown color and very soft. If the onions start to stick, add a tablespoon or two of water or broth and scrape up any browned bits. After approximately 30 minutes add the minced garlic to the pan.
4. Add Aromatics and Deglaze: Add the thyme sprigs, and bay leaf. Pour in the sherry or white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
5. Add Broth and Simmer: Pour in the beef broth. Bring to a simmer, then reduce the heat to low and cover the pot. Simmer for at least 30 minutes, or up to an hour. Taste and adjust seasoning as needed.
6. Prepare the Croutons: Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil. Place on a baking sheet and bake for 8-10 minutes, or until lightly golden brown.
7. Assemble and Gratinée: Preheat broiler. Remove the thyme sprigs and bay leaf from the soup. Stir in the cognac or brandy, if using. Ladle the soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl. Generously top each bowl with shredded Gruyère cheese. Place the bowls on a baking sheet and broil for 2-5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning. Remove carefully from the oven, place on a heat resistant surface and let cool down a bit before serving.

Enjoy your homemade French Onion Soup Gratinée! It’s a labor of love, but the reward is a bowl of pure comfort and flavor.