Ultimate French Onion Soup Gratinée
Indulge in the rich and comforting flavors of Ultimate French Onion Soup Gratinée. This classic French dish features sweet, caramelized yellow onions simmered to perfection in a flavorful beef stock, then topped with toasted French bread and generously covered with decadent Gruyère cheese. The imported reserve Gruyère, available at select gourmet grocers like Whole Foods and Trader Joe's, adds a unique depth and nutty richness that elevates this soup to an extraordinary level. Perfect as an appetizer or a main dish, this soup embodies the essence of hearty French cuisine and is sure to impress your guests with its cheesy, bubbling top and aromatic goodness.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
4 ounces (Melted)
Yellow onions
5 lbs (Julienned)
Beef stock
1 cup (Divided)
Beef stock
6 1/2 quarts (For soup)
Salt
to taste
Pepper
to taste
Dry sherry
4-6 fluid ounces
French bread
as needed (Cut into slices)
Gruyère cheese
1 1/2 lbs (Coarsely grated)
Instructions
1
In a large stock pot, melt the butter over low to medium heat.
2
Add the julienned onions and sauté for about 30-40 minutes, stirring occasionally, until onions are soft and golden brown.
3
Deglaze the pot by adding 0.33 cup of beef stock, scraping up any browned bits from the bottom.
4
Continue to sauté the onions, allowing them to caramelize slightly darker, about 10 minutes more.
5
Deglaze again with another 0.33 cup of beef stock and let the onions caramelize until they're dark brown in color.
6
Pour in the remaining 6 1/2 quarts of beef stock and bring the mixture to a rolling boil.
7
Once boiling, reduce the heat and allow the soup to simmer gently for about 20 minutes, letting the flavors meld together.
8
During the last few minutes of simmering, cut the French bread into 0.5-inch thick slices and toast them in the oven or under the broiler until golden.
9
Season the soup with salt and pepper to taste, then stir in the dry sherry.
10
Ladle the hot soup into oven-safe crocks or bowls.
11
Top each serving with a slice of toasted bread and generously sprinkle with the coarsely grated Gruyère cheese.
12
Transfer the crocks to the broiler and broil until the cheese is bubbly and golden brown, watching carefully to prevent burning.
13
Serve immediately, and enjoy the delectable combination of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate French Onion Soup Gratinée?
It is a classic French dish featuring sweet, caramelized yellow onions simmered in beef stock, topped with toasted French bread and melted Gruyère cheese.
What type of onions are used in this recipe?
This recipe specifically calls for 5 lbs of yellow onions.
How should the onions be prepared?
The onions should be julienned before being sautéed in butter.
What kind of cheese is recommended for the topping?
Coarsely grated Gruyère cheese is used, specifically imported reserve Gruyère for added depth and nutty richness.
Where can I find imported reserve Gruyère cheese?
It is available at select gourmet grocers such as Whole Foods and Trader Joe's.
How much butter is needed for the soup?
The recipe requires 4 ounces of melted butter.
What type of stock is used for the base?
A total of approximately 6.75 quarts of beef stock is used in this recipe.
How long should the onions be sautéed initially?
Sauté the onions over low to medium heat for 30-40 minutes until they are soft and golden brown.
How do I deglaze the pot?
Add 0.33 cup of beef stock to the pot and scrape up any browned bits from the bottom.
How many times should I deglaze the onions?
The onions are deglazed twice with 0.33 cup of beef stock each time to build deep flavor.
What color should the onions be before adding the main stock?
The onions should be a dark brown color after the second caramelization phase.
How long does the soup simmer after the stock is added?
Once it reaches a rolling boil, reduce the heat and let the soup simmer gently for about 20 minutes.
What type of alcohol is added to the soup?
The recipe calls for 4-6 fluid ounces of dry sherry.
When should the dry sherry be added?
Stir in the dry sherry after the soup has finished simmering and has been seasoned with salt and pepper.
How thick should the French bread slices be?
The French bread should be cut into 0.5-inch thick slices.
How is the bread prepared before being added to the soup?
The bread slices are toasted in the oven or under the broiler until golden.
How much Gruyère cheese is needed in total?
The recipe requires 1.5 lbs of coarsely grated Gruyère cheese.
What type of serving dishes are best for this soup?
Ladle the hot soup into oven-safe crocks or bowls so they can be placed under the broiler.
How do I get the bubbly cheese top?
Place the soup crocks topped with bread and cheese under the broiler until the cheese is bubbly and golden brown.
What should I watch out for when broiling?
Watch the crocks carefully to prevent the cheese and bread from burning.
Can this be served as a main dish?
Yes, it is perfect as either an appetizer or a hearty main dish.
How many ingredients are in this recipe?
There are 9 ingredients: butter, yellow onions, beef stock, salt, pepper, dry sherry, French bread, and Gruyère cheese.
What heat level should I use for caramelizing onions?
Use low to medium heat to ensure the onions soften and brown without burning.
Is there a specific way to stir the onions?
Stir the onions occasionally during the 30-40 minute sauté period.
What are the primary flavor profiles of this soup?
The soup is known for being rich, comforting, sweet from caramelized onions, and savory from the beef stock.
Does the recipe specify salt and pepper amounts?
Salt and pepper should be added to taste.
What is the final step before serving?
The final step is broiling the cheese-topped soup until golden and serving it immediately.
How much beef stock is used for the second deglazing?
Another 0.33 cup of beef stock is used for the second deglazing step.
What makes the Gruyère 'reserve' unique?
The reserve variety adds a unique depth and nutty richness compared to standard Gruyère.
What is the goal of the rolling boil step?
The rolling boil helps integrate the stock with the caramelized onion base before the flavors meld during the simmer.