French Onion Soup Au Gratin Recipe
gruyére & smoked provolone / it's hot!
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Ingredients
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Soup Base
Toppings
Method
Soup Preparation
- 1
Prepare the Onions
Peel and thinly slice the yellow onions.
- 2
Caramelize the Onions
In a large pot, melt the unsalted butter over medium heat. Add the sliced onions and cook, stirring frequently, until the onions are caramelized and golden brown, about 30-40 minutes.
- 3
Add Garlic
Add the minced garlic and cook for an additional 2 minutes until fragrant.
- 4
Deglaze with Wine
Pour in the dry white wine and scrape the bottom of the pot to release the browned bits. Allow the wine to cook down for about 5 minutes.
- 5
Simmer the Soup
Stir in the beef broth, fresh thyme, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- 6
Finalize Soup Base
Remove the bay leaves and adjust seasoning to taste if necessary.
Assembly and Baking
- 7
Preheat Oven
Preheat the oven to 400°F (200°C).
- 8
- 9
Add Cheese
Generously sprinkle the grated Gruyère and smoked provolone cheese over the baguette slices.
- 10
Bake the Soup
Place the bowls on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- 11
Garnish and Serve
Remove from the oven and let cool slightly before serving. Garnish with chopped parsley.