Onion Soup Gratiné

Photo: Charles Schiller; Styling: Stephana Bottom

Yield: Serves 8
Cost per Serving: $3.08
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Nutritional Information

Amount per serving
  • Calories: 530
  • Fat: 31g
  • Saturated fat: 17g
  • Protein: 25g
  • Carbohydrate: 36g
  • Fiber: 3g
  • Cholesterol: 89mg
  • Sodium: 949mg


  • 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. 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. 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. 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. 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. 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.
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