French Onion Soup Gratinee
Submitted by GNBMI
Caramelized onions in rich beef broth and red wine, topped with toasted French bread and bubbling Swiss cheese. Classic bistro comfort soup.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsFrench onion soup is all about patience and payoff.
Slowly cooking onions with a touch of sugar until they turn deep golden and sweet builds that signature flavor you can’t rush, while red wine and beef broth add savory depth.
The finale happens in the oven, where thick-cut toasted bread gets blanketed in Swiss cheese and broiled until it’s all melted, stretchy, and irresistible.
Chef Tips
- Caramelize properly: Take your time with those onions. Ten minutes of stirring over medium heat transforms them from sharp to mellow and sweet.
- Oven-safe bowls required: Use ceramic crocks or sturdy oven-safe bowls that can handle high heat without cracking.
- Bread thickness matters: Cut 1-inch slices so they stay sturdy under the weight of melted cheese instead of getting soggy.
Ingredients
Directions
In a 4 quart saucepan over medium heat in hot butter, cook onions and sugar for 10 minutes.
Stir in flour until well blended with the onions and the pan juices.
Add water, wine, and undiluted beef broth; heat to boiling.
Reduce heat to low; cover and simmer 10 minutes.
Cut four 1 inch thick slices of bread from loaf.
Toast in 325℉ (160℃) oven just until lightly browned, about 10 minutes.
Ladle soup into 4 oven safe bowls and place 1 slice toasted bread on surface of soup in each bowl.
Fold Swiss cheese slices and fit onto toasted bread slices in soup.
Place soup bowls in pan for easier handling.
Bake in 425 degrees F oven for 10 minutes or just until cheese is melted.
Comments
