This onion soup gratin takes more than an hour to make, but it is so worth it. Pureeing some of the onions makes it even more DELICIOUS!
I completely agree with you – there are TONS of onion soup recipes out there, and I am not even referring to ‘French Onion Soup’. 🙂 One thing I need to highlight before we proceed though, this is NOT a recipe for the French version, I just like to prepare my onion soup this way.
HOW TO MAKE ONION SOUP GRATIN
I have used red and white onions for this recipe, and both results were good. There was a difference in the color of the soup (of course), but they both taste delicious. As for the kind of cheese, I always use gruyere as the base and then I normally add parmigiano reggiano for more saltiness. If I have mozzarella available, I would definitely add those as well.
I know some people use sherry instead of dry white wine. I tried that once, and I felt that it ‘amped up’ the level of sweetness (and yes, I used dry sherry). You can give this a try, maybe you would like it. As for me, I would rather stick to dry white wine – and continue to enjoy a glass while preparing the soup patiently… 😉
If you want your croutons crunchier, you can add them on top, followed by the cheese. For this onion soup gratin, I prefer to place the croutons at the bottom because I want them soaking up the soup, and then once they look like sponge, they rise to the top – YUM! 😀
If you’re looking for more ‘comfort‘ soup recipes, check out this Italian classic – Cream of Beans & Mushrooms Soup.
- 3 big onions, chopped
- 3 cups broth, chicken or beef
- 1/2 cup dry white wine
- 3 tbsp butter, unsalted
- 1/2 cup gruyere cheese, grated
- 1/4 cup parmigiano reggiano, grated
- handful bread croutons
- salt and pepper, for seasoning
Over medium heat, melt butter on a deep, medium-sized pan.
Once butter has melted, add 2/3 of the chopped onions. Mix and cover. Cook until onions have caramelized, stirring occasionally. This normally takes 35 to 40 minutes for me. Adjust the heat accordingly to avoid burning the onions.
While waiting for onions to caramelize, puree remaining 1/3 of the onions. Stand blender or hand blender can be used.
When onions have caramelized, add wine. Let wine evaporate.
Add onion puree, cover and bring to a boil.
Add broth and bring to a boil.
Season with salt and pepper. Simmer for 35 to 40 minutes.
Preheat oven to 220°C (450°F).
Once soup is ready, add croutons on oven-proof soup bowls.
Add onion soup and top with gruyere and parmigiano reggiano.
Place in the oven for 10 to 12 minutes, or until the top has turned brown.