SOUPE à L'OIGNON GRATINÉE Recipe

Prepare the Onions

Peel and thinly slice the yellow onions. In a large pot, melt the butter and olive oil over medium heat. Add the onions and cook, stirring frequently, until they are caramelized and golden brown, about 30-40 minutes.

Add Broth and Seasonings

Once the onions are caramelized, add the dry white wine and cook for an additional 5 minutes. Then, add the beef broth, bay leaves, thyme, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 30 minutes.

Prepare the Bread

While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette into thick slices and place them on a baking sheet. Toast in the oven until golden brown, about 10 minutes.

Assemble the Soup

Remove the bay leaves from the soup. Ladle the hot soup into oven-safe bowls, place a slice of toasted baguette on top of each bowl, and sprinkle with mozzarella and Gruyère cheese.

Broil the Cheese

Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.

Serve

Carefully remove the bowls from the oven, let them cool slightly, and serve hot. Enjoy your Soupe à l'Oignon Gratinée!