Onion Soup Gratinee Recipe - Allrecipes.com
Onion Soup Gratinee Recipe
  • READY IN hrs

Onion Soup Gratinee

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
  2. 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.
  3. 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.
  4. Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.
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Reviews More Reviews

Nov 27, 2005

Good general recipe, however, I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. Soup turned out very tasty and the family loved it. Thanks!

 
Oct 20, 2005

Absolutely delicious...worth the time. (It took me at least twice as long to cook the onions.) I loved the addition of bay and fresh thyme, which I had not put into french onion soup before. It's worth splurging on a very good cheese for this recipe. On to the inevitable substitutions. I did not have the port so I increased the amount on white wine. I wasn't confident my bowls could be put under the broiler, so I baked mine at 375 degrees for 15 minutes with fabulous results. Thanks, Phil!

 

9 Ratings

Aug 11, 2008

Excellent! I was a little worried about using chicken broth instead of beef, but was really happy with the way this turned out. I used a combination of mozzerella and parmesan as I didn't have Gruyere. I also added a little fresh parsley. Thanks for the recipe!

 
May 04, 2009

This was amazing. I subbed beef stock for the chicken. Also used some sliced swiss in addition to the cheese called for. I didn't have any port so I subbed more of the white wine. I am a vegetarian, but I made an exception for this soup since my grandpa requested it. I'll try it again with veggie stock soon. Superior to restaurant quality.

 
Mar 15, 2010

This was absolutely delicious. If you are looking for a rich, beefy, salty french onion, STOP, this is not your soup. This is light, fresh and very delicious. Followed the directins to a "T". I used prepared croutons on top, love getting that easy bite of bread with every bite. Thanks for an easy and delicious potage d' oignon!

 
Nov 21, 2005

This recipe was wonderful! I followed the directions and cook times exactly, the only substitution was that I used 1 quart vegetable stock and 1 quart chicken stock, which complimented the flavor I thought. I have never made any kind of soup before, but since my bf and I both love French Onion soup, and this seemed so easy I decided to give it a shot. So glad I did, it was the highlight of the meal.

 
Feb 01, 2011

Delicious soup! I've made it twice now. One time as called for with chicken stock and the other with beef stock. We preferred it with beef stock but it's good both ways. Also, the second time we made it we added a little more port and it was sensational. Thanks for the recipe. Easy and tasty!

 
Mar 29, 2010

A really good recipe and easy to make your own! I use a little less than 2 quarts stock to keep the flavor really rich.

 

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Nutrition

  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 1289 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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