Triple Onion Gratinée Soup
This decadent Triple Onion Gratinée Soup brings together a harmonious blend of sweet Vidalia onions, robust red onions, and earthy yellow onions, creating a complex and inviting flavor profile. Inspired by a rave review from my partner after their business trip, this soup is a heartwarming dish perfect for a chilly evening. The luscious broth is thickened just right and topped with crunchy toasted baguette and gooey gouda cheese, making every spoonful a delightful experience. Whether served at a dinner party or as a comforting family meal, this soup is sure to impress and satisfy all who try it. Enjoy this labor of love that transforms simple ingredients into a fabulous and comforting feast.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Unsalted butter
1/4 cup (melted)
Sweet onions
2 medium (cut into 1/4 inch thick slices)
Red onions
2 medium (cut into 1/4 inch thick slices)
Yellow onions
2 medium (cut into 1/4 inch thick slices)
Freshly ground black pepper
1/4 teaspoon (used for sautéing onions)
All-purpose flour
2 tablespoons (used for thickening)
Beef stock (unsalted)
1 3/4 cups (added to soup)
Chicken stock (unsalted)
3 1/2 cups (added to soup)
Fresh thyme leaves
1 1/2 tablespoons (fresh)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Baguette
8 slices (cut 1/2 inch thick and toasted)
Gouda cheese
1 1/2 cups (coarsely grated, for topping)
Instructions
1
In a large soup pot, melt the unsalted butter over medium-low heat, allowing it to coat the bottom of the pot evenly.
2
Add the sliced sweet, red, and yellow onions to the pot, along with 1/4 teaspoon of freshly ground black pepper.
3
Sauté the onions gently, stirring occasionally, until they develop a deep golden brown color and caramelize, about 25 minutes. Be careful not to let them stick or burn.
4
Once the onions are nicely caramelized, sprinkle the flour over them and stir well until fully incorporated and no flour remains visible.
5
Increase the heat to medium-high and pour in the beef stock and chicken stock. Add the fresh thyme leaves and bring the mixture to a boil.
6
Once boiling, reduce the heat to low, cover, and let the soup simmer for approximately 1 hour, stirring occasionally. The soup should thicken slightly and develop a rich, medium-brown color.
7
After an hour, taste the soup and adjust the seasoning with salt and pepper according to your preference.
8
Preheat your broiler to high. Ladle the hot soup into broiler-proof bowls, making sure to fill them generously.
9
Place one slice of toasted baguette on top of each bowl of soup, then sprinkle a generous amount of coarsely grated gouda cheese over the bread.
10
Broil the bowls for about 3 to 5 minutes, or until the cheese is melted, browned, and bubbling. Keep an eye on them to prevent burning.
11
Serve the soup immediately while hot and enjoy the flavorful combination of cheeses and onions.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What three types of onions are used in this Gratinée soup?
The recipe uses a blend of sweet Vidalia onions, robust red onions, and earthy yellow onions.
How long does it take to sauté the onions?
The onions should be sautéed for about 25 minutes until they develop a deep golden brown color.
What is the secret to thickening the soup broth?
After the onions are caramelized, sprinkle two tablespoons of all-purpose flour over them to act as a thickener.
What types of stock are required for this recipe?
The recipe calls for a combination of 1 3/4 cups of beef stock and 3 1/2 cups of chicken stock, both preferably unsalted.
What kind of cheese is used for the topping?
The soup is topped with 1 1/2 cups of coarsely grated gouda cheese.
How long should the soup simmer?
The soup should simmer covered on low heat for approximately 1 hour to develop its rich flavor.
How do I prepare the baguette for the topping?
Cut the baguette into 1/2 inch thick slices and toast them before placing them on the soup.
What fresh herb provides the earthy note in this soup?
Fresh thyme leaves (1 1/2 tablespoons) are added to the stock mixture.
What is the final cooking step to melt the cheese?
Place the bowls under a high broiler for 3 to 5 minutes until the cheese is melted, browned, and bubbling.
How much butter is needed to start the soup?
You will need 1/4 cup of unsalted butter to melt in the large soup pot.
Should the onions be sliced thinly?
Yes, the sweet, red, and yellow onions should be cut into 1/4 inch thick slices.
When should I add the salt and pepper for seasoning?
Salt and pepper should be adjusted to taste after the soup has finished its 1-hour simmer.
Can I use a different type of onion?
While you can experiment, the specific blend of sweet, red, and yellow onions creates the intended complex flavor profile.
Is it necessary to use broiler-proof bowls?
Yes, since the soup is finished under a high broiler, you must use bowls that can withstand high heat.
What color should the soup broth be when finished?
The soup should develop a rich, medium-brown color after simmering.
What inspired this Triple Onion Gratinée Soup recipe?
The recipe was inspired by a rave review from the creator's partner following a business trip.
Is the beef stock salted?
The recipe specifies using unsalted beef stock to better control the final sodium level.
How many onions total are needed for this recipe?
You will need a total of 6 medium onions: 2 sweet, 2 red, and 2 yellow.
Can this soup be considered French cuisine?
Yes, it is tagged as French cuisine and follows the traditional gratinée style.
What is the role of the black pepper early in the recipe?
1/4 teaspoon of freshly ground black pepper is added directly to the onions while they sauté to begin building flavor.
How many baguette slices are used?
The recipe uses 8 slices of baguette, typically one per serving bowl.
What should I do if the onions start to stick?
Stir the onions occasionally and keep the heat at medium-low to ensure they caramelize without burning or sticking.
Is this a good comfort food recipe?
Absolutely, it is specifically tagged as comfort food and described as perfect for a chilly evening.
Does the recipe use fresh or dried thyme?
The recipe specifies 1 1/2 tablespoons of fresh thyme leaves.
How much gouda goes on each bowl?
While the total is 1 1/2 cups for the recipe, you should sprinkle a generous amount over each toasted baguette slice.
Should the heat be high when adding the stocks?
Yes, increase the heat to medium-high when pouring in the stocks to bring the mixture to a boil.
How should the soup be served?
It should be served immediately while hot, right after the cheese has been broiled.
Can this recipe be adapted for vegetarians?
Yes, although it uses beef and chicken stock, it is tagged as a vegetarian option if vegetable stock is substituted.
What is the texture of the finished soup?
The soup has a luscious, slightly thickened broth with soft caramelized onions and a crunchy, cheesy topping.
Is this recipe easy for beginners?
Yes, it is tagged with 'easy cooking' as it involves simple techniques like sautéing and simmering.