Best Gratineed Onion Soup Recipes

Gratineed Onion Soup Recipe image

Provided by diner524

Categories < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

5 tablespoons butter
2 tablespoons olive oil
2 lbs yellow onions, peeled, halved, and cut into 1/4-inch slices
3/4 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
10 cups beef stock (use good-quality)
2/3 cup dry white wine
12 slices baguette (1/2-inch thick slices)
1 large garlic clove, halved
2 tablespoons olive oil
2 cups grated gruyere cheese (or Swiss)

Steps:

In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.
Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.
To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don't allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.
Preheat the oven to 450°F Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.

Nutrition Facts : Calories 786.6, Fat 35.1, SaturatedFat 15.4, Cholesterol 65, Sodium 2472.7, Carbohydrate 84.8, Fiber 6.1, Sugar 7.7, Protein 28.3

Gratineed Onion Soup Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

5 tablespoons butter
2 tablespoons olive oil
2 pound yellow onions, peeled, halved, and cut into 1/4-inch slices
3/4 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour
10 cups good-quality beef stock
2/3 cup dry white wine
Croutons and Cheese Topping:
12 (1/2-inch thick) slices baguette,
1 large clove garlic, halved
2 tablespoons olive oil
2 cups grated Gruyere cheese
6 ovenproof soup crocks

Steps:

In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.
Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.
To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don't allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.
Preheat the oven to 450F. Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.
This French onion soup recipe makes 6 servings.