Onion Soup Gratinee

6-8 servings

This broth is perfectly balanced, neither too salty nor too boldly flavored. If you are using this soup as an appetizer, dilute the beef broth by using half beef broth and half water. Or use half water and half chicken stock. Slowly cook the onions until they are a deep golden carmel color.


4 Tbsp unsalted butter
1-1/2 lbs onions, finely diced
2 cups dry white wine
2 quarts beef stock or reduced sodium beef broth or chicken broth
Bouquet garni (1 bay leaf, 1 sprig fresh thyme, 3 sprigs fresh parsley, all tied together in a cheesecloth)
Freshly ground black pepper
1/2 lb Gruyere or Emmenthal cheese
1 baguette, thinly sliced, lightly toasted.


Melt butter in large pot over medium heat.
Add onions and cook, stirring frequently, until onions are soft and a uniformly golden carmel color (25-30 minutes), reducint heat to low if necessary
Add wine and increase heat to high. Boil until liquid is reduced by half, about 15 minutes.
Add stock and bouquet garni. Bring to a boil
Reduce heat to low and gently simmer for 1 hour.
Remove bouquet garni.
Taste and add salt and pepper if needed (remember the cheese will also be salty)

Adjust the oven rack to a position 6 to 8 inches below the broiler element(distance will vary according to the height of bowls. The opt of the bowl should be about 4 inches from element)
Preheat the broiler.

Grate cheese using large holes of a box grater.
Ladle soup into 6 to 8 ovenproof bowls.
Place 2 slices of toasted baguette on each and sprinkle liberally with thick layer of grated cheese.

Set bowls on rimmed baking sheet.
Broil until cheese turns bubbly and golden but not too brown, about 3- 4 minutes.
Place each bowl on a plate and serve

The Bistros, Brasseries and Wine Bars of Paris by Daniel Young