Elegant French Onion Soup Gratinée
Indulge in the rich flavors of our Elegant French Onion Soup Gratinée, a classic European dish that combines slow-cooked onions with aromatic herbs and hearty broth. This savory soup is crowned with toasted bread layered with silky melted cheeses that create a delightful contrast in textures. Perfect as a sophisticated appetizer or a comforting main course, this recipe is sure to impress at any gathering. Enjoy the warm, inviting aroma that fills your kitchen as you prepare this delicious dish that transports you straight to a cozy bistro in France.
N/A
Servings
410
Calories
15
Ingredients
Ingredients
butter
4 tablespoons (Melted)
olive oil
1 tablespoon (Added to melted butter)
onions
4 cups (Sliced and halved (red and white))
garlic clove
1 large (Pressed)
sea salt
1 teaspoon (To taste)
black pepper
1/2 teaspoon (To taste)
Marsala wine
5 tablespoons (For deglazing)
low sodium beef broth
4 cups (Added to soup)
low sodium vegetable broth
1 cup (Added to soup)
thyme
1 sprig (Fresh (or substitute with 1/2 tsp. dried thyme))
garlic salt
1/4 teaspoon (Added to soup)
bay leaf
1 large (Added to soup)
bread
4 slices (1-inch thick (to fit bowls))
asiago cheese
1/2 cup (Grated and divided)
swiss cheese
2 slices (For topping)
Instructions
1
In a large saucepan, melt the butter over medium-high heat and blend in the olive oil. Add the sliced onions and pressed garlic, sprinkling with sea salt. Sauté for 2 minutes to start softening the onions.
2
Season with black pepper and reduce the heat to medium. Cover the saucepan and cook for 8 minutes, stirring occasionally to prevent sticking. After 8 minutes, remove the lid, lower the heat to medium-low, and continue cooking for another 10 minutes, stirring often until the onions are deeply caramelized.
3
Deglaze the pan by pouring in the Marsala wine, stirring continuously until most of the wine has evaporated. Then, add both the beef and vegetable broths, bringing everything to a gentle simmer.
4
Add the thyme, garlic salt, and bay leaf into the mixture. Allow the soup to cook for 15 minutes, infusing the flavors. Once ready, discard the thyme sprig and bay leaf before serving.
5
While the soup simmers, preheat your broiler and position an oven rack about 6 inches from the heat source. Arrange the slices of bread on a baking sheet and toast until they are golden brown on one side. Flip the bread over and return to the oven, and sprinkle each of two slices with half of the Asiago cheese. Broil until the cheese is melted and bubbly.
6
To serve, place one cheesy toast at the bottom of each soup bowl. Ladle the hot onion soup over the toast, then delicately add another slice of toasted bread on top. Top with two slices of Swiss cheese and sprinkle the remaining Asiago cheese. Place the bowls back under the broiler and heat until the top is melted and golden brown, about 3-4 minutes. Serve immediately and enjoy!
Nutrition Information
22.5g
Fat
25g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Elegant French Onion Soup Gratinée?
It is a classic European dish featuring slow-cooked caramelized onions in a rich broth, topped with toasted bread and melted cheeses.
What kind of onions are recommended for this recipe?
The recipe calls for 4 cups of sliced and halved onions, specifically using a mix of red and white onions for a balanced flavor.
Can I make this soup vegetarian?
Yes, you can make it vegetarian by substituting the low sodium beef broth with additional vegetable broth.
How do I achieve the best onion caramelization?
Sauté the onions over medium-high heat first, then cover and cook for 8 minutes, and finally cook uncovered on medium-low for 10 minutes while stirring often.
What is the role of Marsala wine in this soup?
Marsala wine is used to deglaze the pan, picking up the browned bits from the onions to add depth and a hint of sweetness to the broth.
Can I substitute the Marsala wine?
If you do not have Marsala, you can substitute it with dry sherry or a dry white wine.
What type of bread is best for the gratinée?
The recipe recommends 1-inch thick slices of bread that are sized to fit your specific soup bowls.
Which cheeses are used for the topping?
This recipe uses a combination of grated Asiago cheese and slices of Swiss cheese for a rich and melty finish.
How long does the soup need to simmer?
After adding the broths and herbs, the soup should simmer for approximately 15 minutes to allow the flavors to infuse.
What are the nutritional facts for one serving?
Each serving contains 410 calories, 22.5g of fat, 25g of carbohydrates, and 17.5g of protein.
How do I prepare the garlic?
The recipe calls for one large garlic clove that should be pressed before being added to the melted butter and oil.
Is it necessary to use low-sodium broth?
Using low-sodium beef and vegetable broth is recommended so you can control the saltiness of the final dish.
Can I use dried thyme instead of fresh?
Yes, if you do not have a fresh thyme sprig, you can substitute it with 1/2 teaspoon of dried thyme.
How do I toast the bread for the soup?
Toast the bread under a broiler until golden brown on one side, flip it, add cheese to the other side, and broil until bubbly.
What should I do with the bay leaf?
The bay leaf should be discarded after the 15-minute simmering process and before you serve the soup.
How much butter is needed?
You will need 4 tablespoons of butter to properly sauté the four cups of onions.
What is the best way to serve this dish?
Place a cheesy toast slice at the bottom of the bowl, ladle the soup over it, add another toast slice and more cheese, then broil until golden.
Can I prepare this soup in advance?
Yes, you can prepare the onion broth in advance and reheat it, but the bread and cheese should be toasted and broiled just before serving.
What temperature should I use for the broiler?
Preheat your broiler and position the oven rack about 6 inches from the heat source for the best results.
How do I prevent the onions from sticking?
Stir the onions occasionally during the covered cooking phase and more frequently during the uncovered caramelization phase.
How many ingredients are in this recipe?
This recipe consists of 15 ingredients, including the base, seasonings, broths, and toppings.
What provides the 'gratinée' element?
The gratinée refers to the crust of melted, bubbly cheese and toasted bread that covers the top of the soup.
Can I use a different oil?
While the recipe uses olive oil for its flavor profile, you can use other cooking oils if necessary.
Is there any sugar in the recipe?
No added sugar is listed; the sweetness in the soup comes naturally from the caramelized onions and the Marsala wine.
How thick should the bread slices be?
Bread slices should be cut about 1-inch thick to ensure they can support the weight of the cheese and absorb the broth without falling apart.
What is the total cooking time for the onions?
The onions are sautéed for 2 minutes, cooked covered for 8 minutes, and then caramelized for another 10 minutes, totaling about 20 minutes.
Why use both red and white onions?
Using both types of onions provides a more complex flavor profile, combining the sharpness of white onions with the sweetness of red onions.
Is this soup considered an appetizer or a main course?
It is versatile enough to be served as either a sophisticated appetizer or a comforting main course.
How much cheese is required in total?
You will need 1/2 cup of grated Asiago cheese and 2 slices of Swiss cheese for the recommended serving.
What should I do if the wine doesn't evaporate?
Continue stirring over heat until most of the liquid is gone; this ensures the alcohol flavor isn't too overpowering in the finished soup.