Monday, December 9

French Onion Soup Gratinee

Channel Julia Child with this classic French onion soup recipe

Although I love eating out at new and exciting restaurants, there's something about classic dishes that I really love. I was amazed at how few places we ate at in Paris (see my honeymoon recap and restaurant guide here) were serving traditional French fare, though I was able to satisfy my craving for French onion soup a few times. There's something so comforting about breaking open that seal of melted cheese and bread to get to the rich broth and soft onions. The gratinee looks impressive, but the dish itself is so easy and homey to make. This is a classic recipe inspired by Julia Child and requires some patience to make sure the onions melt down into luscious caramelized goodness. It's a great rainy day soup and leftovers are easy to reheat and serve later in the week.

More Classic French Recipes:
- Croque Madames
- Chocolate Souffles
- Sole Meuniere

Note: A full list of all French recipes on the blog can be found here.

French Onion Soup with Gruyere Gratinee:
  • Peel and slice 3 large yellow onions in half, then cut into even 1/2" wide slices.
  • Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot over low heat.
  • Add in the onions and stir to coat in the butter mixture.
  • Cook the onions over low heat, stirring every 10 minutes, for 40 minutes or until very soft.
  • Season generously with salt and a small pinch of sugar and turn up the heat slightly until onions have turned a light caramel color, stirring often. This will take another 10-15 minutes.
  • Sprinkle 1 tbsp. flour over the onions and stir for a couple more minutes.
  • Pour in 1 c. white wine and 8 c. low-sodium beef broth and season with salt and pepper.
  • Bring to a boil, then lower to a simmer and cook for another 45 minutes.
  • Check for seasoning and adjust as necessary.
  • To serve, ladle soup into ramekins or bowls. Cover the top of each soup with rounds of sliced baguette* and then sprinkle the bread with a layer of grated Gruyere cheese.
  • Place the soup under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
  • Soup will be extremely hot, so let cool for a couple minutes before serving.

Serves six-eight
*Stale, dry bread is ideal here. If your bread is fresh, toast it for a few minutes to dry it out.


  1. I love you; I love you; I love you for adding that 'e' to the end of gratin-e. Most people are using it incorrectly, and it makes my teeth itch. When it is spelled 'gratin' it should, properly, be au gratin. When used alone--the way you have--there is an 'e' on the end. Hoorah for you! Pat yourself on the back. Grammar addicts around the world will sing your praises.
    Oh, and your soup looks wonderful. It was Julia's last meal, you know.

  2. I did not know that was Julia's last meal, but what a fitting way for her to go out! Thanks for sharing.