Soupe à l’Oignon Gratinée Recipe

Name: Auberge du Pommiers Soupe À L’Oignon Gratinée Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups beef broth; 1 cup dry white wine; 1 leaf bay leaf; 1 tsp thyme; to taste salt; to taste black pepper; 4 tbs unsalted butter; 4 yellow onions, thinly sliced; 1 tsp sugar; 1 French baguette, sliced; 1 cup gruyère cheese, grated; 2 tbs olive oil

Inspired by Auberge du Pommier

Time1h

Serves4

French onion soup, beef consommé, caramelized onion, croûtons

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Ingredients

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Soup Base

4 cups beef broth

1 cup dry white wine

1 leaf bay leaf

1 tsp thyme

to taste Celtic sea salt

to taste black pepper

Onions

4 tbs Unsalted butter

4 yellow onions, thinly sliced

1 tsp sugar

Croûtons

1 French baguette, sliced

1 cup gruyère cheese, grated

2 tbs olive oil

Method

Preparation

Caramelize Onions

In a large pot, melt the butter over medium heat. Add the sliced onions and sugar. Cook, stirring frequently, until the onions are caramelized and golden brown, about 30-40 minutes.

Prepare the Soup Base

Once the onions are caramelized, add the beef broth, white wine, bay leaf, thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes.

Croûtons

Make Croûtons

Preheat the oven to 350°F (175°C). Brush the baguette slices with olive oil and place them on a baking sheet. Bake until golden and crispy, about 10-12 minutes. Remove from oven and set aside.

Final Assembly

Serve the Soup

Ladle the hot soup into oven-safe bowls. Top with a few croûtons and sprinkle generously with grated gruyère cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.