Onion Soup Gratinée

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 29%
  • Fat: 4.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.8g
  • Carbohydrate: 18.6g
  • Fiber: 1.9g
  • Cholesterol: 12mg
  • Iron: 1mg
  • Sodium: 311mg
  • Calcium: 148mg


  • 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)


  1. 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.
  2. 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.
  3. Preheat broiler.
  4. 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.
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