Soupe à l'Oignon Gratinée
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The Tale of Soupe à l'Oignon Gratinée
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French onion soup dates back to Roman times in some form, but the gratinéed version, topped with bread and melted cheese, became associated with Paris in the 18th and 19th centuries, especially with the late-night crowds at Les Halles market. It endures as one of French bistro cooking's most recognizable dishes.
Ingredients
Scale:· 4 servings
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp flour
- 1/2 cup dry white wine
- 6 cups beef stock
- 2 sprigs thyme
- 1 bay leaf
- 4 slices toasted bread
- 1 1/2 cups Gruyère cheese, grated
Instructions
- 1Melt butter and cook onions over low heat 40 minutes, stirring often, until deeply caramelized.
- 2Sprinkle in flour and cook 1 minute.
- 3Deglaze with white wine, scraping the pot.
- 4Add stock, thyme, and bay leaf, and simmer 20 minutes.
- 5Ladle soup into oven-safe bowls and top each with toasted bread and Gruyère.
- 6Broil until the cheese is melted and golden.
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