French Onion Soup Gratinee

    (1460)
    1 hour 15 mins

    About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!


    1136 people made this

    Ingredients
    Serves: 4 

    • 55 g butter
    • 6 g salt
    • 2 large red onions, thinly sliced
    • 2 large sweet onions, thinly sliced
    • 1 (48 fluid ounce) can chicken broth
    • 1 (14 ounce) can beef broth
    • 120 ml red wine
    • 15 ml Worcestershire sauce
    • 2 sprigs fresh parsley
    • 1 sprig fresh thyme leaves
    • 1 bay leaf
    • 15 ml balsamic vinegar
    • salt and freshly ground black pepper to taste
    • 4 thick slices French or Italian bread
    • 8 slices Gruyere or Swiss cheese slices, room temperature
    • 55 g shredded Asiago or mozzarella cheese, room temperature
    • 4 g paprika

    Directions
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Melt butter in a large pot over medium-high heat. Stir in salt and both onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
    2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and add. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low and add the vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
    3. Preheat oven grill. Arrange bread slices on a baking tray and grill on both sides for 3 minutes or until bread is nicely toasted. Remove from heat but do not turn off grill.
    4. Arrange 4 large oven-proof bowls in a shallow baking tray. Fill each bowl 2/3 full with hot soup and top each with 1 slice toasted bread, 2 slices gruyere cheese and 1/4 of the asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
    5. Grill 5 minutes or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the dishes and form a beautifully melted crusty seal. Serve immediately.

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    Reviews and ratings
    Global ratings:
    (1460)

    Reviews in English (1063)

    by
    1178

    Hi! Recipe creator/contributor here. Thanks for trying the onion soup and for all the thoughtful reviews. Just a couple of comments I thought might be helpful. The 1 teaspoon of salt in the beginning of the recipe cannot be omitted as it is necessary for the proper caramelization of the onions. However, at the conclusion of the simmering process, please be sure to taste the soup before deciding to add any more salt (or pepper). Also, the addition of balsamic vinegar at the end is very important--not only for taste--but also because there's a chemical in red onions that tends to turn the soup gray and cloudy, and the balsamic vinegar corrects that. Lastly, while my broiler does take 4-5 minutes to melt the cheese properly, that's probably because I place the baking sheet on a lower rack. Yours may take less time. Well, thanks again for all your kind comments... and, enjoy!  -  12 Sep 2006  (Review from Allrecipes US | Canada)

    by
    514

    ONE MORE TIME... Have made this again and, again, wasn't disappointed. THIS IS THE BEST, without exception! Anyone looking for the best Onion Soup Recipe on the Planet? You found it! This was the most incredible onion soup recipe we have ever tried. We followed the recipe exactly. .Make sure you cook the onions as suggested to almost a carmelized soft, syrupy, consistency. You may not need to adjust the salt in the end; the combination of beef and chicken broth and the Worcestershire and balsamic vinegar may be salty enough for many. The bottom line to this review, is if you want to really impress your family and friends with a onion soup recipe that is better than any restaurant recipe we have ever tried, USE THIS ONE! You will not be disappointed. Thank you so much for sharing this recipe with us.  -  24 Feb 2006  (Review from Allrecipes US | Canada)

    by
    354

    One recommendation: I use croutons rather than sliced French bread. It is much easier than cutting through a thick piece of cheese-covered bread. Guests and family say they like that: it adds to the enjoyment and ease of eating without losing any visual appeal.  -  11 Jul 2006  (Review from Allrecipes US | Canada)

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