Onion Soup Gratiné

Onion Soup GratinéRecipe
Photo: Charles Schiller; Styling: Stephana Bottom


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 40 Minutes

Nutritional Information

Calories 530
Fat 31 g
Satfat 17 g
Protein 25 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 89 mg
Sodium 949 mg


7 tablespoons unsalted butter, divided
1 tablespoon olive oil
3 pounds thinly sliced yellow onions
4 thyme sprigs
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon all-purpose flour
1 cup white wine
8 cups low-sodium beef broth
1 baguette
1 pound shredded Gruyère cheese


1. Melt 4 Tbsp. unsalted butter and 1 Tbsp. olive oil in a large pot. Add 3 lb. thinly sliced yellow onions and 4 thyme sprigs; cook, covered, on medium-low heat for 20 minutes, stirring often.

2. Uncover, add 1 tsp. sugar and 1/2 tsp. salt. Cook, stirring often, until onions are deep brown and caramelized, 30 to 40 minutes. Add 1 Tbsp. all-purpose flour; cook for 2 minutes more, stirring.

3. Add 1 cup white wine and 8 cups low-sodium beef broth; stir up browned bits on bottom of pot. Lower heat and simmer for 30 minutes; stir occasionally. Season with pepper.

4. Preheat oven to 425ºF. Cut 1 baguette into 8 thick slices. Spread both sides with 3 Tbsp. unsalted butter; place on a baking sheet. Toast until golden on both sides, 5 to 8 minutes, turning over once.

5. Fill 8 bowls with soup. Place a slice of toast on top of each bowl. Divide 1 lb. shredded Gruyère on top. Set bowls on baking sheets; bake until cheese is bubbly, 5 to 10 minutes.