French Onion Soup Gratinée

Although it originated as peasant food, French Onion Soup has found lasting popularity as a staple in many fine restaurants. A richly flavored combination of caramelized onions and beef broth topped with a slice of crusty bread and melted Gruyère cheese, it’s most often served as a first course.

French Onion Soup Gratinée

French Onion Soup Gratinée

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

An easy dish to make at home, French Onion Soup is a simple combination of caramelized onions and beef broth topped with a slice of baguette and melted Gruyere cheese.


  • 3 lbs onions, peeled and thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Pinch of sugar
  • 6 cups beef broth
  • 1 clove of garlic, smashed
  • 1 teaspoon peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 baguette, cut into 1/2-inch thick slices
  • 8 ounces Gruyère cheese, grated


  1. Heat the butter and olive oil in a large pan over medium heat. Add half the onions and sauté until softened, 3 to 4 minutes.
  2. Add the remaining onions and continue cooking, stirring occasionally, until they begin to turn golden brown, 7 to 8 minutes.
  3. Season with salt and pepper and add a pinch of sugar. Continue cooking until the onions are nicely caramelized, about 30 minutes longer.
  4. While the onions are cooking, place the beef broth in a large saucepan and bring to a simmer over medium heat.
  5. Add the garlic, peppercorns, bay leaf and thyme. Simmer gently for about 20 minutes, then remove the flavorings with a slotted spoon.
  6. Once the onions are caramelized, add them to the broth and continue cooking for 20 minutes, stirring occasionally.
  7. Preheat the broiler. Ladle the soup into 6 small oven-proof crocks and float several slices of baguette on each.
  8. Top with the shredded Gruyere and place under the broiler until the cheese is lightly browned and bubbly, 2 to 3 minutes.
  9. Serve immediately.