Classic French onion soup au gratin
by Tavolino
This timeless recipe for French onion soup au gratin features slowly caramelized onions, a rich broth, garlic-rubbed toasted bread, and a generous layer of melted cheese, perfect for warming up on cold days.
Ingredients
- yellow onions 6 (750 g)
- olive oil 2 tbsp
- butter 40 g
- flour 25 g
- garlic cloves 2
- chicken or beef broth 1 L
- dry white wine 120 ml
- cognac or whiskey 50 ml
- bouquet garni 1
- salt to taste
- pepper to taste
- baguette slices (stale preferred) 8
- garlic clove 1
- grated cheese (Gruyère, Comté, or Emmental) 100 g
Preparation
- 1
Peel and thinly slice the 750 g of yellow onions.
- 2
Mince the 2 garlic cloves.
- 3
In a large pot, heat 2 tbsp of olive oil and 40 g of butter.
- 4
Add the onions and caramelize over low heat, stirring regularly.
- 5
Add 25 g of flour and mix well for 2 minutes to cook the flour.
- 6
Stir in the minced garlic and pour in 120 ml of dry white wine.
- 7
Add 50 ml of cognac or whiskey and let it reduce by half.
- 8
Pour in 1 L of chicken or beef broth and add the bouquet garni.
- 9
Season with salt and pepper, and let simmer over low heat.
- 10
Meanwhile, toast the 8 baguette slices.
- 11
Rub the toasted slices with the whole garlic clove.
- 12
Remove the bouquet garni from the soup.
- 13
Preheat your oven to broil.
- 14
Ladle the soup into oven-safe bowls.
- 15
Place a baguette slice on each bowl and sprinkle with 100 g of grated cheese.
- 16
Place in the oven until the cheese is melted and golden.