Onions, slowly caramelised for hours until deeply sweet and brown, in a rich beef stock with a splash of white wine, finished with a thick layer of toasted bread and melted Gruyère. The dish that proves patience with onions is everything.
Soupe à l’oignon gratinée
Region: Paris
Soupe à l’oignon gratinée
Region: Paris
Method
01
Caramelise the onions
Melt the butter with the olive oil in a wide, heavy pan. Add the onions and the sugar (the sugar helps get the caramelisation going) and cook over a medium-low heat, stirring regularly, for 45–60 minutes until the onions are deep golden brown and sweet. Be patient; don't force this over a high heat.
02
Thicken
Sprinkle the onions with the flour and stir for 2 minutes.
03
Deglaze
Deglaze with the white wine and scrape up the browned bits. Reduce almost completely.
04
Simmer
Add the stock, thyme and bay leaf. Bring to the boil, turn the heat low and leave to simmer gently for 25–30 minutes. Remove the thyme and bay leaf. Season with salt and pepper.
05
Prepare the bread
Rub the toasted slices of baguette with the halved clove of garlic.
06
Gratinate
Preheat the oven grill. Ladle the soup into ovenproof bowls, lay one or two slices of bread on top and sprinkle generously with the cheese. Put under the grill until the cheese is melted golden brown and bubbling.
07
Serve
Serve immediately, piping hot; mind the bowl.
Tips & notes
Don't rush the onions; real caramelisation (not burning) takes at least three-quarters of an hour over a moderate heat, and that is exactly where the deep flavour comes from. Use ovenproof bowls with handles; after gratinating, the soup goes straight to the table, piping hot. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Add a splash of cognac just before serving for extra depth.
- Replace the beef stock with vegetable stock for a vegetarian version.
Contains:
Gluten
Milk
Sulphites
| Calories | 650 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 57 g |
| Fat | 34 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
