Gratinée Lyonnaise Recipe
French onion soup, gratineed with Swiss gruyère cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Ingredients
Method
Soup Preparation
- 1
- 2
Add Liquids
Once the onions are caramelized, add the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes.
- 3
Simmer the Soup
Add the beef broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 30 minutes. Remove the bay leaf before serving.
- 4
Prepare for Gratinée
Preheat your oven to 400°F (200°C). Ladle the soup into oven-safe bowls and top each with slices of crusty bread.
- 5
Add Cheese
Generously sprinkle the grated Swiss gruyère cheese on top of the bread in each bowl.
- 6
Bake
Place the bowls on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- 7
Serve
Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your Gratinée Lyonnaise!
