🧅 French onion soup gratinée

Name: French onion soup gratinée
Total time: 90 min
Yield: 4
Cuisine: France · Paris
Ingredients: 1 kg onions, thinly sliced; 2 tbsp vegetable oil; 1.2 l beef broth; 150 ml dry white wine; 4 slices baguette, toasted; 120 g Gruyère, grated; 2 sprigs thyme, 1 bay leaf, salt and pepper

Origin: France · Paris

630kcal

per serving · 350 g

180kcal

per 100 g

28 gProtein8 g / 100 g

32 gFat9 g / 100 g

46 gCarbs13 g / 100 g

French onion soup gratinée is a deep broth of slowly caramelised onions simmered in beef stock with a splash of white wine. Each bowl is topped with a slice of toasted bread and a thick layer of Gruyère, then grilled until the cheese melts and blisters. The result is sweet, savoury and rich, served piping hot as a starter or light meal.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: beef broth

Not veganbecause of: beef broth, gruyère cheese

Contains glutenbecause of: bread

Contains dairybecause of: gruyère cheese

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

onionbeef brothbreadgruyère cheesewhite wine

Recipe

4 servings90 min

Ingredients

1 kg onions, thinly sliced
2 tbsp vegetable oil
1.2 l beef broth
150 ml dry white wine
4 slices baguette, toasted
120 g Gruyère, grated
2 sprigs thyme, 1 bay leaf, salt and pepper

Method

Cook the onions in the oil over low heat for 40–50 minutes, stirring often, until deep golden.
Pour in the wine and let it bubble for 2 minutes.
Add the broth, thyme and bay leaf and simmer for 20 minutes. Season.
Ladle into ovenproof bowls, float a slice of toast on each and cover with Gruyère.
Grill for 3–5 minutes until the cheese is melted and browned.

How to make it lighter

Use 60 g of Gruyère instead of 120 g and grate it finely so it still covers the bowl.
Skip the toast or use a thinner slice.
Serve a smaller bowl as a starter alongside a large green salad.

History

Onion soups are old peasant dishes in France, but the gratinéed version is closely associated with nineteenth- and twentieth-century Paris, where it was served late at night around the Les Halles market. Popular stories credit King Louis XV with inventing it, but these are legends.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →