5 from 2 votes
French Onion Soup Gratine
French Onion Soup Gratine (From The Way To Cook)
Course: Soup
Cuisine: French
Author: Cynthia McCloud Woodman
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 8 cups thinly sliced onions I just used a 3 pound bag)
  • 1/2 tsp. each salt and sugar sugar helps caramelize the onions
  • 2 Tablespoons flour
  • 2 1/2 quarts beef stock
  • 4 to 5 Tablespoons Cognac or Brandy.
  • 1 cup dry white French vermouth
  • Croutons made from good quality bread cut into 3/4" thick slices and toasted
  • Grated Gruyere or Swiss cheese
  1. Using a heavy bottomed saucepan, heat the oil and butter over a moderate heat.
  2. Add the onions and cover. Cook over a low heat until tender and translucent, about 10 minutes.
  3. Stir in salt and sugar, raise heat to moderately high and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
  4. Stir in flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a simmer, add the rest of the stock, the brandy or Cognac and the vermouth.
  5. Cover loosely and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much.
  6. Adjust seasoning.
  7. To finish the soup, brush both sides of the bread slices with olive oil, then rub the cut side of a clove of garlic over both sides. Toast under a broiler, flipping until both sides are golden brown.
  8. Ladle soup into oven proof bowls.
  9. Float one or two croutons on top of the soup to cover.
  10. Top with grated cheese.
  11. Pop under the broiler, watching carefully, since it will brown fast! Broil until cheese is melted and light golden brown.