French Onion Soup Gratinée
ID: 0c63ed72...
A classic, comforting French onion soup featuring rich caramelised onions swimming in a hearty beef stock, topped with crusty garlic bread and a decadent layer of melted Comté cheese.
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🍳 Cooking Flow
Slice onions and caramelise them in butter and oil for at least 30 minutes until deep brown. → Deglaze the pot with dry white wine, stir in flour, then simmer with beef stock and dried herbs for 20 minutes. → Ladle the soup into ovenproof bowls, float garlic-rubbed toasted bread on top, and cover with plenty of grated Comté cheese. → Broil in the oven for 1-2 minutes until the cheese is melted, golden, and crispy.
Cooking Steps
Brief Cooking Order
Slice onions and caramelise them in butter and oil for at least 30 minutes until deep brown. → Deglaze the pot with dry white wine, stir in flour, then simmer with beef stock and dried herbs for 20 minutes. → Ladle the soup into ovenproof bowls, float garlic-rubbed toasted bread on top, and cover with plenty of grated Comté cheese. → Broil in the oven for 1-2 minutes until the cheese is melted, golden, and crispy.
Introduction
A classic, comforting French onion soup featuring rich caramelised onions swimming in a hearty beef stock, topped with crusty garlic bread and a decadent layer of melted Comté cheese.
Step 1
Peel and halve the onions. Keep the root intact to hold the onion together, and thinly slice them starting from the opposite end of the root.
Step 2
Heat a heavy-bottomed pot or Dutch oven over medium heat. Melt 2 tablespoons of butter with a drizzle of neutral oil to prevent the butter from burning.
Step 3
Add all the sliced onions into the pot and season well with salt. The salt will help draw out the moisture and aid the caramelisation process.
Step 4
Cook the onions, stirring occasionally. It will take at least 30 minutes for them to reduce significantly and develop a deep, rich brown caramelised colour.
Step 5
Pour in a glass of dry white wine to deglaze the pan. Scrape up all the browned caramelised bits stuck to the bottom of the pot to incorporate their flavor.
Ingredients List
Important Notes
Caramelising the onions properly takes patience; do not rush this step as it forms the entire flavor profile of the soup.
Avoid using sweet white wines, as the caramelised onions are already naturally sweet; a dry, fresh white wine balances the dish best.
Wait to do the final seasoning near the end of cooking because the stock reduces and concentrates in saltiness as it simmers.
Make sure the bowls you use for the final step are strictly ovenproof to withstand high broiling heat.
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