Onion Soup Gratinée Recipe
Caramelized sweet onion and beef jus; with baguette crouton and Gruyere cheese
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Ingredients
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Soup Base
Croutons
Topping
Method
Soup Preparation
- 1
Caramelize the Onions
In a large pot, melt the unsalted butter over medium heat. Add the sliced sweet onions and a pinch of salt. Cook for about 30-40 minutes, stirring frequently, until the onions are golden brown and caramelized.
- 2
Add Liquids
Once the onions are caramelized, increase the heat to medium-high. Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
- 3
Add Stock and Seasonings
Add the beef stock, fresh thyme, black pepper, and remaining salt to the pot. Bring to a simmer and let it cook for another 20-30 minutes to meld the flavors together.
Crouton Preparation
- 4
Prepare the Baguette
Preheat your oven to 375°F (190°C). Slice the baguette into 1-inch thick slices. Brush both sides with olive oil and arrange them on a baking sheet.
- 5
Bake the Croutons
Bake the baguette slices in the preheated oven for about 10-12 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.
Assembly and Gratinee
- 6
- 7
Broil the Topping
Place the bowls under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.
- 8
