French Onion Soup Gratinée Recipe | Classic Cheesy Soup
French Onion Soup Gratinée is a classic comfort dish made with deeply caramelized onions simmered in a rich, savory broth and topped with toasted bread and a generous layer of melted cheese. Baked until bubbly and golden, this traditional French favorite delivers incredible depth of flavor and warmth. Perfect for cozy dinners or special occasions, it’s a timeless recipe that never fails to impress.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Oven-safe bowls
- Baking sheet
- Broiler
Ingredients
- 4 large onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 6 cups beef or vegetable broth
- 1 bay leaf
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- 1 baguette, sliced into rounds
- 2 cups Gruyère or Comté cheese, grated
Instructions
- Caramelize Onions: Melt butter and olive oil in a large pot. Add onions and cook over medium-low heat, stirring often, until deeply golden (30–40 minutes).
- Add Garlic & Deglaze: Stir in garlic. Add wine to deglaze, scraping up browned bits.
- Simmer Broth: Add broth, bay leaf, thyme, salt, and pepper. Simmer for 20 minutes. Remove bay leaf.
- Toast Bread: Slice baguette, toast until crisp.
- Assemble Soup: Ladle soup into oven-safe bowls. Top each with toasted bread and a generous layer of cheese.
- Broil: Place bowls on a baking sheet under broiler until cheese is melted, golden, and bubbly (3–5 minutes).
- Serve: Garnish with thyme or parsley. Serve hot.
Notes
- Caramelize onions slowly for best flavor—don’t rush this step.
- Use Gruyère or Comté for authentic French taste.
- For lighter versions, use low-sodium broth and reduced-fat cheese.
- Broil just before serving to keep cheese bubbly and bread crisp.
- Soup base can be made ahead and refrigerated; add bread and cheese when reheating.