Best Onion Soup Gratinee Recipes

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

JACQUES PEPIN'S ONION SOUP GRATINEE

Steps:

• Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
• Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
• In the meanwhile, pre-heat the oven to 400°F.
• Toast the baguette slices in the oven.
• Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
• Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
• Ladle the onion and stock mixture into the crocks.
• Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
• Bake for 35 to 45 minutes or until cheese is beautifully browned.
• In the last few moments, place the remaining baguette slices in the oven to warm.
• Serve the soup immediately with the toasted slices of baguette.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

AUTHENTIC SOUPE À L’OIGNON GRATINEÉ (FRENCH ONION SOUP)

Steps:

• Grate the cheese and put it in the refrigerator in a small bowl. Get out your oven-safe bowls and set them on a cookie sheet. Evenly slice the onions into slices, and then cut the slices in half. Separate the segments with your hands. Put the butter in the pan and turn up the heat to high. Once the butter has been melted, add the onions (use a large pot). Turn the heat down to medium. Add a pinch of salt (about 1/8 of a teaspoon) Add about 1 teaspoon freshly ground pepper, and half of the Thyme leaves to the pan. Continue to stir often (not continuously, but often), until the onions resemble a dark brownish color. Add wine and simmer for a few seconds. Add the beef stock and 1 more teaspoon fresh pepper. Cover and simmer on low for 30 minutes or so. Taste the soup and add wine and beef stock as needed. Taste again and add salt if needed; it should have a balanced flavor. While the soup is simmering, preheat the oven to 400 degrees. Put the cookie sheet with the baguette slices in the oven and brown them until they are nice and crisp like croutons. They should be a deep golden brown color; just make sure you don't burn them. This should take no more than 10 minutes. Stay at the oven and check them as they will brown quickly. Get out your oven-safe bowls and set them on a cookie sheet. At the bottom of each bowl, place croutons to cover the bottom. Put a light sprinkle of cheese over them. Ladle about 1 ½ ladles full of soup into the bowls on top of the croutons and cheese. Put more croutons on top of the soup, and then generously cover the whole bowl with the Gruyere cheese. You can add as much as you like. Also dangle some cheese over the rim of the bowls. Put in the oven for about 20 to 25 minutes or until the cheese is bubbling and light brown. Remove from the oven carefully (with oven mits) and let cool. The bowls will be very hot. Sprinkle some whole Thyme leaves on top of the soup. Pat yourself on the back and Bon Appetit!

ONION SOUP GRATINEE

Steps:

• Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
• Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
• Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
• Recommended Wine: 1995 Beaujolais Nouveau

FRENCH ONION SOUP GRATINéE

Steps:

• Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
• Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
• Meanwhile, in medium bowl, combine cheeses.
• To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

FRENCH ONION SOUP GRATINEE

Steps:

• Tie herb sprigs together with cotton twine; set aside.
• Melt butter in a heavy stockpot over medium-high heat; add sliced onions and salt; stir to coat onions with butter.
• As you cook the onions, gradually reduce heat to medium and keep cooking the onions, stirring occasionally, for 30 minutes or until the onions are reduced and syrupy and the inside of the pot is coated with a deep brown crust; stir in broth, wine, and herbs; scrape the pot bottom with a wooden spoon to loosen the browned onion bits as you bring the soup to a simmer.
• Simmer for 20 minutes or until flavors are blended; discard herbs; stir in balsamic vinegar and add salt and pepper to taste ~ At this point, you may refrigerate the soup in an airtight container for up to 2 days, then return it to a simmer before finishing it.
• To finish the soup, place your oven rack to the upper-middle position and turn on broiler; place heat-safe bowls on a rimmed baking sheet; fill each bowl with one cup of soup; top each with two baguette slices, sliced Swiss cheese, then 2 tablespoons grated Asiago cheese; place the baking sheet with its soup bowls under the broiler; broil until cheese is lightly browned and bubbly; cool 5 minutes then serve.
• HINT: Slice the baguette on the bias so that two slices will fit your soup bowls.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat.
• Stir in salt, red onions and sweet onions.
• Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
• Bundle the parsley, thyme, and bay leaf with twine and place in pot.
• Simmer over medium heat for 20 minutes, stirring occasionally.
• Remove and discard the herbs.
• Reduce the heat to low, mix in vinegar and season with salt and pepper.
• Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler.
• Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
• Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
• Fill each bowl 2/3 full with hot soup.
• Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
• Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown.
• As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
• Serve immediately!

ONION SOUP GRATINEE

Steps:

• Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
• Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
• Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
• Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• 1. Preheat oven to 450 °F. 2. Melt half the butter and oil in a sauce pan over low heat. 3. Add the onions, cover, and cook for about 20 minutes until soft and translucent. 4. Stir frequently. 5. Butter the bread slices with the remaining butter and bake until toasted. 6. Remove and set aside. 7. Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. 8. Reduce heat, add flour, and cook a minute or two more. 9. Add stock and wine, increase heat to high, and bring soup to a boil. 10. Reduce heat and simmer for 30 minutes. 11. Adjust seasoning. 12. Divide the bread slices among the serving bowls in a single layer. 13. Gently divide the soup among the bowls. 14. Sprinkle half the cheese over each bowl. 15. Melt and brown the cheese under a broiler.

THREE ONION SOUP GRATINEE

Steps:

• In a large soup pot, melt butter oven medium-low heat.
• Add all the onions along with 1/4 tsp black pepper.
• Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
• Stir occasionally to prevent the onions from sticking to the pan.
• When onions are brown, add the flour and stir until it disappears.
• Turn heat to medium-high and add both stocks and the thyme.
• Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
• This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
• Preheat the broiler and ladle soup into broiler-proof bowls.
• Place 1 slice of toast in each bowl and top with the cheese.
• Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
• Serve immediately.

QUICK ONION SOUP GRATINéE

Steps:

• In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
• Meanwhile, in small bowl, combine cheeses; mix well.
• Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
• Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

ONION SOUP GRATINéE WITH CIDER

Steps:

• Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
• Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
• Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.

FRENCH ONION SOUP GRATINéE

Steps:

• 1. In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
• 2. Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf
• 3. Preheat broiler and place rack on second row from the top. Place bread on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
• 4. Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
• 5. Note: For a non-alcohol version, use sherry vinegar
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=l-Ebz4d_pZA

GRATINEE LYONNAISE (LYON-STYLE ONION SOUP)

Steps:

• In a Dutch oven or other large pot melt the butter or margarine over med-high heat. Add the onions, salt and pepper, & cook, stirring until golden bown, 15 to 18 miutes.
• Remove the pan from the heat & carefully add the cognac.
• Return the pan to the heat & cook until the alcohol has evaporated. Be careful as the cognac may ignite.
• Add the beef stock & thyme sprigs & bring to a boil. Reduce the heat to a simmer & cook the soup for 45 minutes.
• While the soup is simmering, toast the bread slices until light golden brown. Remove from oven.
• Preheat the broiler.
• When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese.
• Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese.
• Place the bowls on baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
• Remove from the oven.
• Optional Topping: In a small bowl combine egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in aroud the edges so that it is incorporate into the soup. (The heat of the soup will cook the egg yolk and this will thicken & enrich the soup.).
• Garnish the top with chopped parsley and serve hot.

FRENCH ONION SOUP GRATINEE

Steps:

• 1. In a medium stockpot over medium heat, melt the butter. Add onions, thyme, bay leaves, salt and pepper. Cook, stirring occasionally, until the onions are soft (10 min). Reduce the heat to low and cook until the onions are golden (45 min - 1 hour). Sprinkle in the flour and cook, stirring for 1 minute. Stir in the wine and cook 1 minute. Stir in the broth, bring to a boil, reduce to simmer, and cook for 30 min (stirring occasionally). 2. Preheat oven to 350. Cut the bread slices to fit bowls. Arrange bread in one layer on rimmed baking sheet. Bake for 15 minutes, turning once half way through. Soup and bread can be prepared up to 3 days in advance. 3. Preheat broiler with rack so tops of bowls will be 4-5 in. from top. Arrange crocks on a rimmed backing sheet. Gently reheat soup. Stir in cognac. Ladle into crocks, top with bread and cheese, Broil 2-3 min and serve.

FRENCH ONION SOUP GRATINÉE

Steps:

• In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
• Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
• Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
• Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
• Note: For a non-alcohol version, use sherry vinegar.

FRENCH ONION SOUP GRATINEE

Steps:

• Heat butter over low to medium heat in large stock pot.
• Sauté onions to soft and golden brown.
• Deglaze with .33 cup beef stock.
• Sauté onions to caramelize slightly darker.
• Deglaze with .33 cups beef stock again.
• Caramelize onions to dark brown.
• Add stock and bring to a boil.
• Reduce to a simmer and allow flavors to blend, about 20 minutes.
• While soup simmers, cut bread into .5 inch thick slices.
• Toast slices in oven or under broiler.
• Season soup to taste and add sherry.
• Fill crocks with hit soup.
• Top with toasted crostini and cheese.
• Pass under broiler until cheese bubbles and browns.
• Serve immediately.

ONION SOUP GRATINEE

Steps:

• In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently lo prevent burning, saute until they reach a golden color, approximately 30 minutes. Add the butter, garlic, thyme, bay leaf, salt and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes. Add the Chicken Stock and simmer for 45 minutes Preheat the broiler. Remove the thyme sprigs and bay leaf, and swirl the port into the finished soup. Ladle the soup into 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/3 cup of Gruyere onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.

QUICK ONION SOUP GRATINéE

Steps:

• In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
• Meanwhile, in small bowl, combine cheeses; mix well.
• Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
• Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.