Indulge in the rich, savory flavors of this timeless French Onion Soup Gratinée. Perfectly caramelized onions meld with aromatic herbs, robust wine, and gooey cheese to create a dish that’s both elegant and comforting. Whether you’re entertaining guests or seeking a hearty meal, this recipe is sure to impress.
Crafting the Perfect French Onion Soup Gratinée
French Onion Soup Gratinée is a beloved classic that combines the deep sweetness of caramelized onions with the savory richness of melted cheese and a hint of wine. This sophisticated dish can serve as a delightful appetizer or a satisfying main course, making it a versatile addition to any meal. The key to its exceptional flavor lies in the slow-cooked onions and the harmonious blend of broths and seasonings. Topped with toasted bread and a generous layer of cheese, each spoonful offers a comforting and luxurious experience. Whether you’re a seasoned cook or a kitchen novice, this recipe guides you through each step to achieve a restaurant-quality soup in the comfort of your home.
Ingredients for Classic French Onion Soup Gratinée
- 4 tablespoons (60 grams) butter
- 1 tablespoon (15 ml) olive oil
- 4 cups (960 ml) onions (red and white), lyonnaise cut and halved
- 1 large clove garlic, pressed
- 1 large pinch ground Himalayan sea salt
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 5 tablespoons (75 ml) Marsala wine
- 4 cups (960 ml) low-sodium beef broth
- 1 cup (240 ml) low-sodium vegetable broth
- 1/2 teaspoon (2.5 ml) dried thyme
- 1/4 teaspoon (1.25 ml) garlic salt
- 1 large bay leaf
- 4 slices bread (about 1-inch (2.5 cm) thick), large enough to fit your bowl
- 1/2 cup (50 grams) Asiago cheese, grated
- 2 slices provolone, Swiss, Gruyère, or Emmental cheese
How to Prepare Classic French Onion Soup Gratinée
- Sauté the Onions: In a large saucepan over medium-high heat, melt the butter and add the olive oil. Incorporate the onions, garlic, and Himalayan sea salt; sauté for 2 minutes. Add freshly ground black pepper, stir, reduce heat to medium, and cover. Cook for 8 minutes, stirring every couple of minutes. Remove the lid, reduce heat to medium-low, and continue cooking for another 10 minutes, stirring frequently.
- Add Wine and Broths: Pour in the Marsala wine and continue stirring until the wine has nearly evaporated. Add the beef broth and vegetable broth, bringing the mixture to a simmer. Incorporate the dried thyme, garlic salt, and bay leaf; cook for an additional 15 minutes. When ready to serve, remove the thyme and bay leaf.
- Prepare the Toasts: Preheat the broiler and position the rack on the second row from the top. Place the bread slices on a baking sheet and toast them under the broiler. Remove from the heat, flip the slices over, and return them to the oven. When the toasts are almost done, sprinkle grated Asiago cheese on two of the slices. Return to the oven and cook until the cheese has melted.
- Assemble the Soup: Place each cheese-topped toast at the bottom of individual soup bowls. Ladle the hot beef broth over the toasts, then add another toast slice on top. Top each bowl with two additional cheese slices. Transfer the bowls under the broiler and cook until the cheese is melted and golden brown, approximately 3-4 minutes.
- Optional Non-Alcoholic Variation: For those who prefer a non-alcoholic version, substitute the Marsala wine with sherry vinegar.
This Classic French Onion Soup Gratinée embodies the essence of French cuisine with its deep, layered flavors and comforting textures. The caramelized onions provide a sweet and savory base, perfectly complemented by the rich broths and aromatic herbs. Topped with crispy, cheesy bread, each bowl delivers a satisfying crunch and a burst of melty goodness. Whether you’re enjoying a quiet evening at home or hosting a special dinner, this soup is sure to become a favorite in your culinary repertoire. Embrace the warmth and elegance of this timeless dish and savor every delicious spoonful.
