104min 4 ppl
French Onion Soup Gratinee
127 minutes
4 people
Hardover 60 min or 12+ steps
127 min · 15 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 28g
Carbs 58g
Fats 34g
About this dish
Onions cooked low and slow for a full hour until jammy and copper-brown build a broth so rich it needs no meat stock, finished under the grill with a thick raft of toasted baguette beneath a blistered, nutty Gruyère crust.
Allergy Info
Dairy, Gluten, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Yellow onionspeeled and thinly sliced into half-moons1.4 kg
- Garlic clovesfinely minced4 cloves
- Fresh thyme2 sprigs
- Garlic clove, halvedfor rubbing toast1 clove
Dairy & Eggs
- Unsalted butter60 g
- Gruyèrecoarsely grated200 g
- Comté or Emmentalcoarsely grated40 g
Dried Goods
- Caster sugar1 tsp
- Plain flour1 tbsp
- Baguettecut 2 cm thick on the diagonal8 slices
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- Bay leaf1 leaf
- Black pepperfreshly ground1 to taste
Oils & Condiments
- Olive oil2 tbsp
- Dry white winesuch as Muscadet or dry vermouth200 ml
- Dry sherryFino or Amontillado100 ml
- Vegetable stockgood quality, warmed1.5 litres
- Dijon mustard1 tsp
Utensils
- Large heavy-bottomed pot or Dutch oven
- Oven-safe soup crocks or bowls
Method
1
Peel and slice all the onions into thin half-moons. Mince the garlic, measure out the wine, sherry and stock. Grate both cheeses and combine them in a bowl. Slice the baguette and warm the vegetable stock in a saucepan over low heat.
Approx. 15 minutes
2
Melt the butter with the olive oil in a large, wide, heavy-bottomed pot or Dutch oven over medium heat. Add the onions and salt, stir to coat, and spread into an even layer.
Approx. 3 minutes
3
Cook the onions uncovered, stirring every 4–5 minutes, for 20 minutes until softened and beginning to turn translucent — reduce the heat to medium-low if they colour too quickly.
Approx. 20 minutes
4
Sprinkle the sugar over the onions and continue cooking, stirring every 5 minutes, for a further 40 minutes until deeply caramelised, jammy, and a rich copper-brown colour throughout — scrape up any fond from the base of the pot with each stir.
Approx. 40 minutes
5
Add the minced garlic and cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Scatter the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
Approx. 2 minutes
7
Pour in the white wine, scraping the base of the pot vigorously, and cook for 3 minutes until most of the liquid has reduced.
Approx. 3 minutes
8
Pour in the sherry and cook for 2 minutes until the sharp alcohol aroma mellows.
Approx. 2 minutes
9
Add the warmed vegetable stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and cook uncovered for 20 minutes until the broth is slightly reduced and deeply flavoured.
Approx. 20 minutes
10
Remove the thyme sprigs and bay leaf. Stir in the Dijon mustard, taste, and adjust seasoning with salt and black pepper.
Approx. 2 minutes
11
Arrange the baguette slices on a baking tray and toast under the grill at high heat for 2–3 minutes per side until golden and crisp, then rub one side of each slice with the cut garlic clove.
Approx. 5 minutes
12
Heat the oven grill (broiler) to its highest setting. Ladle the hot soup into four deep, oven-safe crocks or bowls set on a sturdy baking tray.
Approx. 3 minutes
13
Float two baguette slices, garlic-side up, on top of the soup in each crock, then pile the combined Gruyère and Comté generously over the bread, ensuring it overlaps the rim of the crock slightly.
Approx. 3 minutes
14
Place the tray under the grill for 4–6 minutes until the cheese is bubbling, blistered, and bronze in patches — watch closely to prevent burning.
Approx. 5 minutes
15
Remove carefully — the crocks will be extremely hot — rest for 2 minutes, and serve immediately in the crocks.
Approx. 2 minutes
