Onion Soup Gratinée

Onion Soup Gratinée Recipe
Becky Luigart-Stayner
Canned beef broth cooks for a short time with fresh herbs and aromatic celery, carrots, and mushrooms to create a shortcut stock for this classic French soup. Yellow onions are sweeter than white onions, and thus work better in this application.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 29 %
Fat 4.7 g
Satfat 2.3 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 7.8 g
Carbohydrate 18.6 g
Fiber 1.9 g
Cholesterol 12 mg
Iron 1 mg
Sodium 311 mg
Calcium 148 mg


Cooking spray
2 cups coarsely chopped celery
1/2 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1 cup dry red wine
4 cups less-sodium beef broth
4 cups water
3 parsley sprigs
2 thyme sprigs
7 cups sliced onion (about 3 large)
1/2 teaspoon salt
3 tablespoons dry red wine
1/4 teaspoon freshly ground black pepper
8 (1/2-ounce) slices French bread baguette
3/4 cup (3 ounces) shredded Gruyère cheese
Thyme sprigs (optional)


Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, carrot, and mushrooms; sauté 5 minutes or until lightly browned. Remove from heat; slowly stir in 1 cup wine, scraping pan to loosen browned bits. Add broth, water, parsley, and 2 thyme sprigs. Bring to a simmer over medium heat; cook 30 minutes. Strain broth mixture through a sieve into a bowl; discard solids.

Heat pan over medium heat. Coat pan with cooking spray. Add onion and salt; cook 20 minutes or until golden brown, stirring frequently. Stir in strained broth; bring to a boil. Reduce heat, and simmer 20 minutes or until onions are very tender. Remove from heat; stir in 3 tablespoons wine and pepper.

Preheat broiler.

Ladle about 3/4 cup soup into each of 8 ovenproof bowls. Place bowls on a jelly-roll pan. Top each serving with 1 bread slice and 1 1/2 tablespoons cheese. Broil 1 minute or until cheese begins to brown. Garnish with thyme sprigs, if desired. Serve immediately.