French Onion Soup Gratinée Recipe

Cooking Instructions

1. 1

   Prepare the Onions

   In a large pot, melt the butter over medium heat. Add the sliced yellow onions, shallots, and leeks. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 25-30 minutes.

2. 2

   Deglaze and Simmer

   Add the white wine to the pot to deglaze, scraping the bottom to release any browned bits. Allow the wine to reduce for about 5 minutes. Then, add the beef stock, bay leaves, thyme, salt, and pepper. Bring to a simmer and cook for an additional 30 minutes.

3. 3

   Prepare the Croutons

   While the soup simmers, preheat the oven to 350°F (175°C). Slice the baguette into 1-inch thick slices and place them on a baking sheet. Toast in the oven for about 10 minutes until they are lightly golden.

4. 4

   Assemble the Soup

   Remove the bay leaves from the soup. Ladle the soup into oven-safe bowls. Place a toasted crouton on top of each bowl, then generously sprinkle with Gruyère and Parmesan cheese.

5. 5

   Broil and Serve

   Place the bowls under the broiler for about 3-5 minutes, or until the cheese is melted and bubbly. Serve immediately, garnished with additional thyme if desired.