French Onion Soup – Soupe à l’Oignon Gratinée

Steaming hot French onion soup in a bowl, topped with crusty bread and Gruyère cheese that is melted to golden perfection … Enough said!  This soup is one of my favorite soups to eat on a cold day. It is very simple to make, yet it takes some time for the onions to fully cook down. Regardless of the time it takes, it is all worth it at the end … trust me!

FRENCH ONION SOUP – SOUPE À L’OIGNON GRATINÉE

5 large Sweet or Yellow Onions – sliced
4 tablespoons organic Butter
1 tablespoon Salt
8 Garlic cloves – finely minced
1 tablespoon fresh Thyme leaves
1/2 cup dry Sherry
1 cup Vouvray white Wine
6 cups organic Beef Stock
1/2 teaspoon freshly ground Black Pepper
1 teapoon Sherry Vinegar – omit if you use a dry white wine
TOPPING

1 block of Gruyère Cheese
1 Baguette cut into 1/2 inch slices
1 tablespoon fresh Thyme leaves

Begin by slicing the onions into half moons and finely mincing the garlic.  In a large pot on medium low heat, melt the butter, then add the sliced onions and salt.  Allow the onions to cook down until they are translucent.  Add the garlic, thyme, and freshly ground pepper.  Stir and allow everything to cook until the onions are completely soft and caramelized.  The whole process should take about 45 minutes to an hour.

Add the Sherry wine and the Vouvray, bring to a boil, then reduce the heat, and simmer until the wine has reduced, and the onions are almost dry.  Vouvray (Chenin Blanc) is a demi-sec or ‘half-dry’ white wine.  In other words, it has some fruity sweetness to it.  If you choose to use it, then you may add the Sherry vinegar.  If however, you use a Pinot Gris (Grigio), a Sauvignon Blanc, or any other dryer white wines, then omit the Sherry vinegar.

Preheat the oven to 350 degrees Fahrenheit.  Slice the baguette into 1/2 inch slices.  Place the slices on a baking sheet and into the oven for about 10 to 15 minutes, until they are toasted.  Remove from the oven, and set aside.  Grate the Gruyère cheese.

Add the beef stock and Sherry vinegar (if using Vouvray), and simmer the onion soup for about 10 minutes.  Taste and season, if needed.

Turn the oven to a high broil.  Ladle the soup into individual oven proof bowls, and top with the toasted baguette slices or croûtes and the grated Gruyère cheese.  Place in the oven for 2 to 5 minutes for the cheese to melt to a golden color.  Remove from the oven and serve immediately.  You may serve it alone or with an Arugula Salad with Lemon Vinaigrette.  I hope you love it as much as I do!  Bon appétit!


2 thoughts on “French Onion Soup – Soupe à l’Oignon Gratinée

  • February 7, 2016 at 9:19 am
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    This looks great! I will be trying it soon. Thank you for the recipe.

    Reply
  • May 27, 2016 at 12:23 pm
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    One of the most famous soups in French cuisine, this grated cheese and onion soup is supposed to be a great way to fight a bad hangover!

    Reply

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