One of the most famous soups in French cuisine, this grated cheese and onion soup is supposed to be a great way to fight a bad hangover!
Discover how it is a tradition for weddings in France and how it was invented by a French king in my new video!
I had a lot of fun making the video with my friend Su. She is a great francophile and offered to make this soup together using the new terra cotto cookware she offers on her great online design store, fitzsu.com.
May you enjoy making this soup as much as we did, and remember what all this is about: enjoy life and share it with the ones you love!
Soupe à l’Oignon Gratinée (French Onion Soup)
2 onions, peeled and very thinly sliced
4 tablespoons butter, divided
1 tablespoon flour
1 cup white wine
5 cups beef stock
1 teaspoon salt
1 teaspoon ground black pepper
4 large slices of whole-grain bread
1/2 cup grated gruyère or comté cheese
- Preheat the oven to 450°F.
- Heat a saucepan over medium-high heat, and cook the onions with 3 tablespoons butter.
- Stir constantly with a wooden spatula for about 5 minutes. When the onions are golden, sprinkle the flour in and let the onions brown slightly.
- Pour the white wine over the onions, bring to a boil over high heat, and then pour in the beef stock. Add salt and pepper, cover, reduce to medium-high heat, and cook for 10 minutes.
- Spread the rest of the butter on the slices of bread, and toast them in the hot oven, flipping them to make sure each side gets slightly browned.
- Pour the soup into ovenproof soup bowls or a large casserole dish. Cover with the grilled toast, and sprinkle generously with grated cheese.
- Leave in the oven for 10 minutes, don’t allow the grated cheese to get too brown.
Serve very hot.
Bon appétit les amis!
More soup recipes and stories in my cookbook, The Everything Easy French Cookbook