Best 10 Onion Soup Gratinee Recipes

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Onion soup gratinee is a classic French dish that is perfect for a cold winter day. It is made with a rich beef broth, caramelized onions, and a thick layer of melted cheese. The soup is usually served with a side of crusty bread or croutons. There are many different ways to make onion soup gratinee, but the best recipes are simple and use fresh, high-quality ingredients. If you are looking for a delicious and comforting soup to warm you up on a cold day, onion soup gratinee is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

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!

Provided by Jersey Tomato

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon 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
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon 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
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

JACQUES PEPIN'S ONION SOUP GRATINEE



Jacques Pepin's Onion Soup Gratinee image

This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

Steps:

  • Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
  • Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
  • In the meanwhile, pre-heat the oven to 400°F.
  • Toast the baguette slices in the oven.
  • Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
  • Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
  • Ladle the onion and stock mixture into the crocks.
  • Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
  • Bake for 35 to 45 minutes or until cheese is beautifully browned.
  • In the last few moments, place the remaining baguette slices in the oven to warm.
  • Serve the soup immediately with the toasted slices of baguette.

FRENCH ONION SOUP GRATINéE



French Onion Soup Gratinée image

This fantastic French onion soup made using two types of cheese, French bread and beef bullions is an all time favorite dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons margarine or butter
4 cups thinly sliced onions
5 cups beef broth
1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon
1 teaspoon Worcestershire sauce
Dash pepper
4 oz. (1 cup) shredded Swiss cheese
1/4 cup grated Parmesan cheese
6 slices French bread, toasted

Steps:

  • Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
  • Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
  • Meanwhile, in medium bowl, combine cheeses.
  • To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Cup, Sodium 1150 mg, Sugar 5 g

QUICK ONION SOUP GRATINéE



Quick Onion Soup Gratinée image

Treat your family with this cheesy onion soup gratinee made using Progresso® French onion soup - perfect for French-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 4

1 can (18.5 oz) Progresso™ French onion soup
1/2 cup shredded Swiss or Gruyère cheese (2 oz)
1 tablespoon grated Parmesan cheese
2 slices (1/2-inch-thick) French bread, toasted

Steps:

  • In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
  • Meanwhile, in small bowl, combine cheeses; mix well.
  • Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
  • Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 1300 mg, Sugar 5 g

THREE ONION SOUP GRATINEE



Three Onion Soup Gratinee image

DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!

Provided by PaulaG

Categories     Clear Soup

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter
2 medium sweet onions, cut into 1/4 inch thick slices
2 medium red onions, cut into 1/4 inch slices
2 medium yellow onions, cut into 1/4 inch slices.
black pepper, freshly ground
2 tablespoons all-purpose flour
1 3/4 cups beef stock, unsalted
3 1/2 cups chicken stock, unsalted
1 1/2 tablespoons fresh thyme leaves
salt and pepper
8 slices baguette, cut 1/2 inch thick and toasted
1 1/2 cups gouda cheese, coarsely grated

Steps:

  • In a large soup pot, melt butter oven medium-low heat.
  • Add all the onions along with 1/4 tsp black pepper.
  • Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
  • Stir occasionally to prevent the onions from sticking to the pan.
  • When onions are brown, add the flour and stir until it disappears.
  • Turn heat to medium-high and add both stocks and the thyme.
  • Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
  • This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
  • Preheat the broiler and ladle soup into broiler-proof bowls.
  • Place 1 slice of toast in each bowl and top with the cheese.
  • Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
  • Serve immediately.

AUTHENTIC SOUPE À L’OIGNON GRATINEÉ (FRENCH ONION SOUP)



AUTHENTIC SOUPE À L’OIGNON GRATINEÉ (FRENCH ONION SOUP) image

Categories     Soup/Stew     Cheese     Vegetable     Bake     Sauté     Stew     Fall     Winter     Thyme

Yield 4-6 bowls

Number Of Ingredients 24

Resist the urge to add anything else other than what is listed here. The beauty of this dish is in its simple ingredients.
(Do not add garlic! It will take away from the onion flavor. The onion needs to be the star of the show!! It is, after all, onion soup!)
It's also important to properly caramelize the onions.
You need to allow at least 30 to 40 minutes of cooking slow on medium-low heat.
DO NOT BURN them, but they should have a dark brown color when done.
This will ensure that your onions are sweet, juicy and delicious!
Some people insist on adding sugar.
I am one who insists on NOT adding sugar.
The onions have all the natural sugar your soup will need once they are properly cooked down and caramelized.
7 large (about 6 pounds) sweet onions
(Vidalia or Texas Sweet) the onion will cook down
5 teaspoons Fresh Thyme, leaves removed, chopped
1 French Baguette (it's the long skinny one), sliced into rounds.
5-6 tablespoons unsalted Butter
10-12 ounces Fresh grated Gruyere cheese
(from a wedge. Make sure it's "cave-aged", it tastes much better.)
½ cup or to taste good quality dry red wine
2 cups (or to taste) LOW SALT beef stock
(you will be adding salt to the soup later.)
1 teaspoon FRESH ground pepper
(from whole peppercorns, then grind up)
Kosher salt (or any salt)
Use these ingredients as a base guide, and taste as you go.
That's what great cooking is all about!

Steps:

  • Grate the cheese and put it in the refrigerator in a small bowl. Get out your oven-safe bowls and set them on a cookie sheet. Evenly slice the onions into slices, and then cut the slices in half. Separate the segments with your hands. Put the butter in the pan and turn up the heat to high. Once the butter has been melted, add the onions (use a large pot). Turn the heat down to medium. Add a pinch of salt (about 1/8 of a teaspoon) Add about 1 teaspoon freshly ground pepper, and half of the Thyme leaves to the pan. Continue to stir often (not continuously, but often), until the onions resemble a dark brownish color. Add wine and simmer for a few seconds. Add the beef stock and 1 more teaspoon fresh pepper. Cover and simmer on low for 30 minutes or so. Taste the soup and add wine and beef stock as needed. Taste again and add salt if needed; it should have a balanced flavor. While the soup is simmering, preheat the oven to 400 degrees. Put the cookie sheet with the baguette slices in the oven and brown them until they are nice and crisp like croutons. They should be a deep golden brown color; just make sure you don't burn them. This should take no more than 10 minutes. Stay at the oven and check them as they will brown quickly. Get out your oven-safe bowls and set them on a cookie sheet. At the bottom of each bowl, place croutons to cover the bottom. Put a light sprinkle of cheese over them. Ladle about 1 ½ ladles full of soup into the bowls on top of the croutons and cheese. Put more croutons on top of the soup, and then generously cover the whole bowl with the Gruyere cheese. You can add as much as you like. Also dangle some cheese over the rim of the bowls. Put in the oven for about 20 to 25 minutes or until the cheese is bubbling and light brown. Remove from the oven carefully (with oven mits) and let cool. The bowls will be very hot. Sprinkle some whole Thyme leaves on top of the soup. Pat yourself on the back and Bon Appetit!

ONION SOUP GRATINEE



Onion Soup Gratinee image

This is authentic Bistro style Potage D'Oignon. Enjoy! It takes a while to make, but is easy enough for anyone to make.

Provided by GRATEFULPHIL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

6 tablespoons olive oil
4 medium yellow onions, sliced 1/4 inch thick
1 tablespoon unsalted butter
1 clove garlic, thinly sliced
4 sprigs fresh thyme
1 bay leaf
salt to taste
¼ teaspoon ground white pepper
¾ cup dry white wine
2 quarts chicken stock
½ cup port wine
6 slices French bread
2 cups shredded Gruyere cheese

Steps:

  • Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
  • Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
  • Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
  • Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 24.2 g, Cholesterol 54.5 mg, Fat 31 g, Fiber 2 g, Protein 17.8 g, SaturatedFat 11.8 g, Sodium 1224.9 mg, Sugar 5.1 g

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)



SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP) image

Categories     Soup/Stew     Onion

Yield 2 servings

Number Of Ingredients 10

2 tablespoons butter
1 teaspoon olive oil
3/4 lb peeled halved and sliced yellow onions
thick slices baguette, as required to form a single layer in each soup bowl
1 pinch sugar
1 teaspoon flour
3 cups beef stock
1/2 cup dry white vermouth
salt & freshly ground black pepper, to taste
1/4 lb grated gruyere

Steps:

  • 1. Preheat oven to 450 °F. 2. Melt half the butter and oil in a sauce pan over low heat. 3. Add the onions, cover, and cook for about 20 minutes until soft and translucent. 4. Stir frequently. 5. Butter the bread slices with the remaining butter and bake until toasted. 6. Remove and set aside. 7. Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. 8. Reduce heat, add flour, and cook a minute or two more. 9. Add stock and wine, increase heat to high, and bring soup to a boil. 10. Reduce heat and simmer for 30 minutes. 11. Adjust seasoning. 12. Divide the bread slices among the serving bowls in a single layer. 13. Gently divide the soup among the bowls. 14. Sprinkle half the cheese over each bowl. 15. Melt and brown the cheese under a broiler.

FRENCH ONION SOUP GRATINéE



French Onion Soup Gratinée image

With caramelized onions combined with cheese, herbs and wine, this French Onion Soup Gratinée is a fabulous elegant dish you can enjoy as an appetizer or even as a main course.

Provided by Francine Lizotte

Categories     Other Soups

Time 45m

Number Of Ingredients 15

4 Tbsp butter
1 Tbsp olive oil
4 c onions (red and white), lyonnaise cut and halved
1 large clove garlic, pressed
1 large pinch ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
5 Tbsp marsala wine
4 c low-sodium beef broth
1 c low-sodium vegetable broth
1/2 tsp dried thyme
1/4 tsp garlic salt
1 large bay leaf
4 slice bread (about 1-inch thinck), large enough to fit your bowl
1/2 c asiago cheese, grated
2 slice provolone, swiss, gruyère or emmental cheese

Steps:

  • 1. In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
  • 2. Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf
  • 3. Preheat broiler and place rack on second row from the top. Place bread on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
  • 4. Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
  • 5. Note: For a non-alcohol version, use sherry vinegar
  • 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=l-Ebz4d_pZA

FRENCH ONION SOUP GRATINEE



FRENCH ONION SOUP GRATINEE image

Categories     Soup/Stew     Appetizer

Yield bowls

Number Of Ingredients 12

4 tbsp unsalted butter
4 onions (2 lb)
2 sprigs thyme
2 bay leaves
2 tsp coarse Kosher salt
1 tsp freshly ground black pepper
1 tbsp flour
2 cups Chardonnay
4 cups beef broth
6 slices french bread
2 tbsp cognac/brandy
6 oz gruyere

Steps:

  • 1. In a medium stockpot over medium heat, melt the butter. Add onions, thyme, bay leaves, salt and pepper. Cook, stirring occasionally, until the onions are soft (10 min). Reduce the heat to low and cook until the onions are golden (45 min - 1 hour). Sprinkle in the flour and cook, stirring for 1 minute. Stir in the wine and cook 1 minute. Stir in the broth, bring to a boil, reduce to simmer, and cook for 30 min (stirring occasionally). 2. Preheat oven to 350. Cut the bread slices to fit bowls. Arrange bread in one layer on rimmed baking sheet. Bake for 15 minutes, turning once half way through. Soup and bread can be prepared up to 3 days in advance. 3. Preheat broiler with rack so tops of bowls will be 4-5 in. from top. Arrange crocks on a rimmed backing sheet. Gently reheat soup. Stir in cognac. Ladle into crocks, top with bread and cheese, Broil 2-3 min and serve.

Tips:

  • Use a variety of onions. Yellow onions are the most common type used for onion soup, but you can also use white, red, or sweet onions. Each type of onion has a slightly different flavor, so experiment to find the combination you like best.
  • Caramelize the onions slowly and patiently. This is the key step in making a great onion soup. Caramelizing the onions brings out their natural sweetness and depth of flavor. Be sure to cook the onions over low heat for at least 30 minutes, or until they are golden brown and soft.
  • Use a good quality beef broth. The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is made with real beef bones and has a rich, flavorful taste.
  • Add some acidity to the soup. A little bit of acidity helps to balance out the sweetness of the caramelized onions and the richness of the beef broth. You can add acidity to the soup with white wine, lemon juice, or vinegar.
  • Don't be afraid to experiment. There are many different ways to make onion soup, so feel free to experiment with different ingredients and techniques to find the soup that you like best.

Conclusion:

Onion soup gratinee is a classic French dish that is both delicious and comforting. It's the perfect soup for a cold winter day or a special occasion. With its rich, flavorful broth, caramelized onions, and melted cheese, onion soup gratinee is sure to please everyone at your table.

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