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

Lucy by Pisoni, Santa Lucia Highlands

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

French onion soup, beef consommé, caramelized onion, croûtons

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.

Caramelize Onions

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.

Prepare the Soup Base

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.

Make Croûtons

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.

Serve the Soup

beef broth

dry white wine

bay leaf

thyme

salt

black pepper

unsalted butter

yellow onions, thinly sliced

sugar

French baguette, sliced

gruyère cheese, grated

olive oil