Soupe A L’onion Gratinee Recipe

Prepare onions

Peel and thinly slice onions into half-moons so you have roughly 6 cups packed. This yields a deeply flavored base when caramelized.

Heat a large heavy-bottomed pot over medium heat. Add 3 tbs olive oil and 1 tbs vegan butter. When shimmering, add the sliced onions and 1 tsp sugar to help with even caramelization.

Stir to coat the onions, spread them in an even layer, and cook, stirring every 4–5 minutes. Reduce heat to medium-low if they brown too quickly. Total caramelization time should be 35–45 minutes until onions are deep golden-brown and sweet.

Add 2 tsp minced garlic and cook 30–60 seconds until fragrant, stirring constantly so it doesn't burn.

Sprinkle 1 tbs all-purpose flour over the onions and stir for 1–2 minutes to remove raw flour taste and help thicken the soup slightly.

Deglaze the pot with 1 cup dry white wine, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–4 minutes. If omitting wine, use 1 cup hot vegetable stock and scrape the fond.

Add 6 cups hot vegetable stock, 2 bay leaves, 3 thyme sprigs, 1 tbs soy sauce (or tamari), 1 tsp salt and 1 tsp freshly ground black pepper. Bring to a simmer, then reduce heat and simmer gently, uncovered, for 20 minutes to meld flavors.

Remove and discard the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt or pepper as needed.

Preheat the oven broiler (or set oven to 425°F / 220°C) and position a rack about 6 inches from the heat source.

Brush both sides of the 1/2-inch bread slices lightly with 1 tbs olive oil. Arrange on a baking sheet in a single layer. Toast under the broiler or in the oven until golden and crisp, about 1–2 minutes per side under a broiler or 6–8 minutes at 425°F, flipping halfway. Watch closely to avoid burning.

Remove toasted bread and, while still warm, rub the cut side of the halved garlic clove over each slice to impart a subtle garlic note.

Pile grated Comté evenly onto each toasted bread slice. If you prefer an extra saucy presentation, reserve some grated Comté to add on top after placing the bread on the soup.

Place the cheese-topped toasts on a baking sheet and broil until the cheese is melted, bubbling and lightly browned, 1–3 minutes. Alternatively, place toasts directly on individual ovenproof soup bowls and broil briefly to melt.

Ladle the hot soup into ovenproof bowls (if you haven't already used ovenproof bowls for the toasts). Place one or two cheese-topped croûtes on top of each bowl so that the cheese overlaps the rim slightly.

If the croûtes are on a baking sheet, float them on the soup, then transfer bowls to the oven and broil for 1–2 minutes to meld and lightly brown the cheese, watching carefully.

Remove bowls from the oven. Sprinkle 1 tsp chopped fresh thyme over the top and, if desired, drizzle 1 tsp finishing olive oil for shine and aroma.

Serve immediately, with extra toasted bread and leftover Comté on the side.