Soupe à l’Oignon Gratinée (Onion Soup au Gratin)

One of the most famous soups in French cuisine, this grated cheese and onion soup is supposed to be a great way to fight a bad hangover!

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 medium onions, peeled and very thinly sliced
  • 4 Tbsp. butter, divided
  • 1 Tbsp. all-purpose flour
  • 1 cup white wine
  • 5 cups beef stock
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 4 large slices whole-grain bread
  • 1⁄2 cup grated gruyère or comté cheese


  • Preheat the oven to 450°F.
  • Heat a large saucepan over medium-high heat, and cook the onions with 3 tablespoons butter. Stir constantly with a wooden spatula for about 5 minutes. When the onions are golden, sprinkle the flour in and let the onions brown slightly. Pour the white wine over the onions, bring to a boil over high heat, and then pour in the beef stock. Add salt and pepper, cover, reduce to medium-high heat, and cook for 10 minutes.
  • Spread the rest of the butter on the slices of bread, and toast them in the hot oven, flipping them to make sure each side gets slightly browned.
  • Pour the soup into 4 ovenproof soup bowls or a large casserole dish. Cover with the grilled toast, and sprinkle generously with grated cheese. Leave in the oven for 10 minutes. Don’t allow the grated cheese to get too brown.
  • Serve very hot.