Onion Soup Gratinee

Onion Soup Gratinee

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
GRATEFULPHIL
Recipe by  GRATEFULPHIL

“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

Adjust Servings

Original recipe yields 6 servings

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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 (8)

Rate This Recipe
LINDA MCLEAN
11

LINDA MCLEAN

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!

CATHERINE
8

CATHERINE

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!

SunnyByrd
7

SunnyByrd

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 477 cal
  • 24%
  • Fat
  • 31 g
  • 48%
  • Carbs
  • 24.2 g
  • 8%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 1289 mg
  • 52%

Based on a 2,000 calorie diet

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