Onion Soup Gratinee

8 Reviews

Prep: 15 min
Cook: 2 hr
Ready In: 2 hr 15 min

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

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Metric US

Original recipe yields 6 servings

Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
477 cal
24%

Fat
31 g
48%

Carbs
24.2 g
8%

Based on a 2,000 calorie diet

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Reviews (8)

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LINDA MCLEAN

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 tur..." See morened out very tasty and the family loved it. Thanks!"

CATHERINE

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 w..." See moreorth 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!"

SunnyByrd

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..." See more. I also added a little fresh parsley. Thanks for the recipe!"

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