Onion Soup Gratin in a White Bowl
Onion Soup Gratin
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
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!
Course: Soup
Servings: 2
Author: Neriz
  • 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
  1. Over medium heat, melt butter on a deep, medium-sized pan.
  2. 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.
  3. While waiting for onions to caramelize, puree remaining 1/3 of the onions. Stand blender or hand blender can be used.
  4. When onions have caramelized, add wine. Let wine evaporate.  
  5. Add onion puree, cover and bring to a boil.
  6. Add broth and bring to a boil.
  7. Season with salt and pepper. Simmer for 35 to 40 minutes.
  8. Preheat oven to 220°C (450°F).
  9. Once soup is ready, add croutons on oven-proof soup bowls.
  10. Add onion soup and top with gruyere and parmigiano reggiano.
  11. Place in the oven for 10 to 12 minutes, or until the top has turned brown.
  12. Serve.