Best 13 Three Onion Soup Gratinee Recipes

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Indulge in a culinary journey with our Three Onion Soup Gratinée, a classic French dish elevated with a trio of onions. This hearty and flavorful soup is perfect for a cozy meal. Savor the caramelized sweetness of yellow onions, the pungency of white onions, and the earthy depth of leeks, all simmered in a rich beef broth. Topped with a golden crust of melted Gruyère and Parmesan cheeses, this soup is a feast for the senses. Accompany this main course with two delightful side dishes: a refreshing and tangy Fennel and Orange Salad, featuring crisp fennel, sweet oranges, and a zesty dressing, and a classic Green Salad with a simple vinaigrette, offering a light and healthy complement to the richness of the soup.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH THREE ONION SOUP



French Three Onion Soup image

We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for almost all the fat. A small sprinkling of a good cheese at the end goes a long way.

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
1 1/2 pounds yellow onions, peeled, halved, and thinly sliced, (about 6 cups sliced)
6 shallots, thinly sliced, (1 3/4 cups)
1 leek, white and light green part thinly sliced, washed well, and dark green top reserved
Kosher salt and freshly ground black pepper
3 to 4 fresh thyme sprigs
1 fresh rosemary sprig
1 tablespoon all-purpose flour
4 cups low-sodium beef broth
2 cups water
2 teaspoons Worcestershire sauce
1/4 cup dry sherry
8 (1/4-inch thick) slices whole-wheat baguette (2 ounces), toasted
1/2 cup finely grated Gruyere (about 1 3/4 ounces)
1 tablespoon chopped fresh chives

Steps:

  • Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
  • Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
  • Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
  • Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.

Nutrition Facts : Calories 317, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 357 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 15 grams

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

ONION SOUP GRATINEE



Onion Soup Gratinee image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 16

1 1/2 pounds yellow onions, sliced thin
3 tablespoons unsalted butter
1 tablespoon olive oil
Large pinch of sugar
Salt and pepper
2 tablespoons flour
4 cups beef broth
1/2 cup dry white wine
A cheesecloth bag containing 1 teaspoon dried thyme, 12 parsley sprigs, 8 peppercorns and a bay leaf
1/2 cup finely minced onion
2-3 tablespoons Cognac
8 slices crusty French bread, cut 1-inch thick
Melted unsalted butter to taste
1 large clove garlic, halved
1 l/2 cups freshly grated Gruyere
1/3 cup freshly grated Parmesan

Steps:

  • Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
  • Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
  • Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
  • Recommended Wine: 1995 Beaujolais Nouveau

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)



Soupe A l'Oignon Gratinee (French Onion Soup) image

Provided by Food Network

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon olive oil
3 pounds medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt, to taste
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 pound gruyere cheese, shredded

Steps:

  • Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

THREE ONION SOUP GRATINEE



Three Onion Soup Gratinee image

DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!

Provided by PaulaG

Categories     Clear Soup

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter
2 medium sweet onions, cut into 1/4 inch thick slices
2 medium red onions, cut into 1/4 inch slices
2 medium yellow onions, cut into 1/4 inch slices.
black pepper, freshly ground
2 tablespoons all-purpose flour
1 3/4 cups beef stock, unsalted
3 1/2 cups chicken stock, unsalted
1 1/2 tablespoons fresh thyme leaves
salt and pepper
8 slices baguette, cut 1/2 inch thick and toasted
1 1/2 cups gouda cheese, coarsely grated

Steps:

  • In a large soup pot, melt butter oven medium-low heat.
  • Add all the onions along with 1/4 tsp black pepper.
  • Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
  • Stir occasionally to prevent the onions from sticking to the pan.
  • When onions are brown, add the flour and stir until it disappears.
  • Turn heat to medium-high and add both stocks and the thyme.
  • Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
  • This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
  • Preheat the broiler and ladle soup into broiler-proof bowls.
  • Place 1 slice of toast in each bowl and top with the cheese.
  • Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
  • Serve immediately.

ONION SOUP GRATIN



Onion Soup Gratin image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
Salt
1 large leek, white part sliced
Pepper
2 large Spanish onions, sliced
3/4 cup red wine
4 shallots, sliced
6 cups low sodium beef stock, warmed
Pinch of sugar
1 teaspoon nutmeg
1/2 lb Swiss cheese, grated
4 slices sourdough bread

Steps:

  • In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

Make and share this French Onion Soup Gratinee recipe from Food.com.

Provided by Juenessa

Categories     Onions

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leave
1 bay leaf
1 tablespoon balsamic vinegar
salt & freshly ground black pepper
4 slices French bread (thick slices) or 4 slices Italian bread (thick slices)
8 slices gruyere or 8 slices swiss cheese, room temperature
1/2 cup shredded asiago cheese or 1/2 cup mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat.
  • Stir in salt, red onions and sweet onions.
  • Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
  • Bundle the parsley, thyme, and bay leaf with twine and place in pot.
  • Simmer over medium heat for 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Reduce the heat to low, mix in vinegar and season with salt and pepper.
  • Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler.
  • Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
  • Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
  • Fill each bowl 2/3 full with hot soup.
  • Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
  • Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown.
  • As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
  • Serve immediately!

Nutrition Facts : Calories 444.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 31.5, Sodium 3014.4, Carbohydrate 51.5, Fiber 4.1, Sugar 8.2, Protein 17.1

HEARTY ONION SOUP GRATIN



Hearty Onion Soup Gratin image

There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
4 cups beef stock
4 small carrots, halved lengthwise
3 baby turnips, peeled and cut into wedges or chunks
4 small dried bay leaves
4 large slices (3/4 inch thick) day-old Tartine Bakery's Country Bread
8 slices Gruyere, Cantal, or Raclette cheese

Steps:

  • Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.
  • Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.
  • Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.
  • Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.

ONION SOUP GRATINéE WITH CIDER



Onion Soup Gratinée With Cider image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
6 large red onions, about 3 pounds, peeled, quartered and sliced thin
3 large cloves garlic, sliced
Salt
2 tart apples, peeled, cored and coarsely chopped
1 1/2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 cups dry hard cider
6 tablespoons soy sauce
4 cups vegetable stock
Ground black pepper
4 1/2 ounces Cheddar, slivered
6 or 8 thick slices country bread about 4 inches in diameter, toasted

Steps:

  • Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
  • Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
  • Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1047 milligrams, Sugar 14 grams, TransFat 0 grams

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

I learned how to make this delicious soup by watching America's Test Kitchen. I'm glad I tuned in that day!

Provided by Debs Recipes

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
2 tablespoons butter
5 medium red onions, sliced thin (about 3 pounds)
1/2 teaspoon salt
6 cups low sodium chicken broth
1 3/4 cups low sodium beef broth
1/4 cup dry red wine
1 tablespoon balsamic vinegar
fresh ground black pepper
1 sourdough baguette, sliced 2/3-inch thick, buttered, and toasted
4 ounces swiss cheese, sliced 1/16-inch thick
1 cup grated asiago cheese

Steps:

  • Tie herb sprigs together with cotton twine; set aside.
  • Melt butter in a heavy stockpot over medium-high heat; add sliced onions and salt; stir to coat onions with butter.
  • As you cook the onions, gradually reduce heat to medium and keep cooking the onions, stirring occasionally, for 30 minutes or until the onions are reduced and syrupy and the inside of the pot is coated with a deep brown crust; stir in broth, wine, and herbs; scrape the pot bottom with a wooden spoon to loosen the browned onion bits as you bring the soup to a simmer.
  • Simmer for 20 minutes or until flavors are blended; discard herbs; stir in balsamic vinegar and add salt and pepper to taste ~ At this point, you may refrigerate the soup in an airtight container for up to 2 days, then return it to a simmer before finishing it.
  • To finish the soup, place your oven rack to the upper-middle position and turn on broiler; place heat-safe bowls on a rimmed baking sheet; fill each bowl with one cup of soup; top each with two baguette slices, sliced Swiss cheese, then 2 tablespoons grated Asiago cheese; place the baking sheet with its soup bowls under the broiler; broil until cheese is lightly browned and bubbly; cool 5 minutes then serve.
  • HINT: Slice the baguette on the bias so that two slices will fit your soup bowls.

Nutrition Facts : Calories 143.3, Fat 8, SaturatedFat 4.7, Cholesterol 20.7, Sodium 249.5, Carbohydrate 10.1, Fiber 1, Sugar 3.4, Protein 8.1

QUICK ONION SOUP GRATINéE



Quick Onion Soup Gratinée image

Treat your family with this cheesy onion soup gratinee made using Progresso® French onion soup - perfect for French-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 4

1 can (18.5 oz) Progresso™ French onion soup
1/2 cup shredded Swiss or Gruyère cheese (2 oz)
1 tablespoon grated Parmesan cheese
2 slices (1/2-inch-thick) French bread, toasted

Steps:

  • In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
  • Meanwhile, in small bowl, combine cheeses; mix well.
  • Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
  • Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 1300 mg, Sugar 5 g

JACQUES PEPIN'S ONION SOUP GRATINEE



Jacques Pepin's Onion Soup Gratinee image

This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

Steps:

  • Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
  • Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
  • In the meanwhile, pre-heat the oven to 400°F.
  • Toast the baguette slices in the oven.
  • Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
  • Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
  • Ladle the onion and stock mixture into the crocks.
  • Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
  • Bake for 35 to 45 minutes or until cheese is beautifully browned.
  • In the last few moments, place the remaining baguette slices in the oven to warm.
  • Serve the soup immediately with the toasted slices of baguette.

Tips:

  • Use a variety of onions: For the best flavor in your soup, combine yellow onions, sweet onions, and shallots. This trio offers a complex blend of sweetness, pungency, and depth of flavor.
  • Caramelize the onions slowly: Don't rush the caramelization process. Allow the onions to cook low and slow until they are deeply golden brown and very soft. This step brings out their natural sweetness and complexity.
  • Use a good quality beef broth: The beef broth is the foundation of the soup, so choose one that is rich and flavorful. If you have time, make your broth from scratch for the best results.
  • Don't overcrowd the pan when browning the meat: If you add too much meat to the pan at once, it will steam instead of brown. Brown the meat in batches if necessary.
  • Grate the cheese just before serving: Freshly grated cheese melts better and provides a more even, flavorful topping for the soup.
  • Don't overcook the soup: Once the cheese is melted, remove the soup from the heat. Overcooking can cause the cheese to become tough and rubbery.

Conclusion:

This classic French soup is a true comfort food, perfect for a cold winter's day. With its rich, flavorful broth, tender onions, and cheesy topping, it's sure to be a hit with your family and friends. So next time you're looking for a delicious and satisfying meal, give this three-onion soup gratinée a try. You won't be disappointed!

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