Soupe À L'oignon Gratinée Recipe

Cooking Instructions

1. 1

   Caramelizing Onions

   In a large pot, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are caramelized and golden brown, about 20-25 minutes.

2. 2

   Deglazing the Pot

   Add the white wine to the pot to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce for about 5 minutes.

3. 3

   Adding Stock and Seasoning

   Pour in the beef stock, add the thyme and bay leaf, and bring the mixture to a simmer. Season with salt and black pepper to taste. Let it simmer for about 30 minutes.

4. 4

   Preparing Croutons

   While the soup is simmering, preheat your oven to 350°F (175°C). Place the slices of French bread on a baking sheet and toast them in the oven until golden brown, about 10-15 minutes.

5. 5

   Assembling the Soup

   Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and generously sprinkle with Gruyère cheese.

6. 6

   Broiling

   Place the bowls under the broiler for about 3-5 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.

7. 7

   Serving

   Serve immediately, garnished with additional thyme if desired.