Gratin onion soup is one of the undisputed classics of French cuisine. The secret is in the slow caramelization of the onions—which can take 45 minutes—to convert their bitterness into a deep, complex sweetness that melds with the beef broth.
Mediterranean
French-style gratin onion soup
Caramelized onion soup with beef broth, gratin with bread and Gruyère cheese. Deeply comforting French bistro dish.
- Spain
- MAIN COURSES
- Light
- High fiber
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 12 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 16 g
- Sodium 680 mg
Story behind the dish
Preparation
French-style gratin onion soup is a preparation from Spain with medium difficulty. Reserve about 75 minutes in total (15 for mise en place and preparation, 60 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of onions, finely julienned.
- Have ready: 1 liter of beef (or meat) broth.
- Have ready: 200 ml of dry white wine.
- Have ready: 4 slices of baguette.
- Have ready: 100 g of grated Gruyère cheese.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Melt the butter with the oil; sauté the onion over very high heat…
Melt the butter with the oil; Sauté the onion over very low heat for 40-45 minutes until deeply caramelized. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the wine and evaporate for 5 min
Add the wine and evaporate for 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add broth and herbs; boil and cook 15 min
Add broth and herbs; boil and cook 15 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Adjust salt and pepper
Adjust salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Toast the baguette slices
Toast the baguette slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Distribute the soup in oven-safe ramekins.
Distribute the soup into oven-safe ramekins. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Place toasted bread on top; top with gruyère
Place toasted bread on top; Top with Gruyère. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Gratin in the oven at 220 °C 5-8 min until golden brown
Bake gratin at 220°C for 5-8 min until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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