Soupe L’oignon Gratinée – French Onion Soup with Gratinated Garlic Baguette

5 from 3 votes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 3 kcal


  • 1 kilogram White onions
  • 2 tbsp Butter
  • 1 tsp Oil
  • 0,5 teaspoon Salt
  • 0,5 Glass White wine (dry)
  • 1 tbsp Flour
  • 1 liter Beef broth
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 2 Bay leaves
  • Salt and pepper
  • 3 tablespoon Cognac or Brandy (optional)
  • 1 Baguette
  • 1 toe Garlic
  • 200 g Gruyere cheese (grated)


Boil the soup

  • For the soup, peel the onions, cut in half and cut into half rings. Melt the butter in a large saucepan and add the oil, salt and onions. Don't worry: it looks like too many onions at first. But that's exactly how it should be. Let the onions caramelize for at least 30 minutes over medium heat. The onions are ready when they are soft and golden brown.
  • When the onions are ready add the white wine and, with the help of the wine, carefully remove the roasted aromas from the bottom of the pot. Then add the flour, stir in and let simmer for 1 minute. Now add the broth, rosemary and thyme as well as the bay leaves and bring to the boil. Reduce the heat and allow to reduce for about 20 minutes. Then carefully season with salt and pepper. Finally add the cognac / brandy.
  • Preheat the oven to 200 degrees top / bottom heat. Cut the baguette into slices and rub over the surfaces with a halved and peeled clove of garlic. Put the soup in ovenproof soup bowls. Place the garlic bread on the surface and cover generously with the grated cheese. Put in the oven for a few minutes until the cheese has melted and the tops of the bread are slightly crispy. Good Appetite!


Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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