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!
Difficulty: Easy
Hands-on: 15 minutesTotal: 35 minutes
Serves: 4
Ingredients
- 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
- ½ cup grated gruyère or comté cheese
Directions
- 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.
| Amount per serving | |
|---|---|
| Calories | 360 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 1420mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 15g |
Recipe Information
Serves: 4
Ingredients
- 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
- ½ cup grated gruyère or comté cheese
Directions
- 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.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 360 |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 1420mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 15g |