Soupe À L’oignon Gratinée Recipe
A Bistro favourite. Onion soup topped with gourmet cheese croûte
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Ingredients
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Soup Base
Croûte Topping
Method
Soup Preparation
- 1
- 2
Add Garlic and Liquid
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Pour in the dry white wine and scrape the bottom of the pot to deglaze. Let it simmer for 5 minutes.
- 3
Add Broth and Seasonings
Add the beef broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce to a simmer for about 20-30 minutes.
- 4
Remove Bay Leaf
Remove the bay leaf and adjust seasoning if necessary.
Croûte Preparation
- 5
Toast Bread
Preheat your oven to 350°F (175°C). Brush the baguette slices with olive oil and place them on a baking sheet. Toast in the oven for about 10 minutes until golden.
- 6
Assemble Soup
Ladle the soup into oven-safe bowls and place a toasted slice of baguette on top of each bowl. Sprinkle with Gruyère and Parmesan cheese.
- 7
Broil
Place the bowls under the broiler for 3-5 minutes until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
