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Soupe à l'Oignon Gratinée (French Onion Soup) Recipe

Staff Writer

Try this French bistro classic for a quick and easy winter treat. Although this soup's origins are disputed, many believe that it was invented by King Louis XIV who, when coming home late from hunting, would only find bags of onions, butter, and Champagne in the kitchen, thus bringing to fruition the base for this traditional French soup.  Today it is topped with thick baguette slices and melted cheese for a perfectly rounded-out dish.

Deliver Ingredients


  • 1 tablespoon butter or olive oil
  • 2 small or 1 large yellow onion, thinly sliced
  • 1 teaspoon fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 3 pieces of sliced bread, preferably from a French baguette
  • 1 tablespoon flour
  • 1/4 cup (6 cl) dry white wine
  • 1 cup beef broth, or half of a bouillon cube dissolved in 1 cup water
  • 3-4 tablespoons grated Swiss cheese, such as Emmental


Preheat the broiler. Melt the butter or oil in a saucepan or a small pot over medium heat.

Add the onion and thyme with a small pinch of salt (don't forget the beef broth will add salt as well), and cook, stirring occasionally with a wooden spoon, until onions are softened and translucent, about 15 minutes.

Meanwhile, toast your baguette slices until dried out and hard.

Stir the flour into the onions, and cook 1 minute. Add the white wine, and cook until reduced, about 2 minutes.

Add the stock, and simmer for about 10 minutes. Taste to adjust seasoning as necessary with salt and pepper.

Place the soup in an oven-proof bowl, top with baguette slices, and sprinkle with cheese. Broil until cheese is melted and golden, about 2 minutes.

Carefully remove from the oven and enjoy!

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.