French Onion Soup Gratinée

Onions slowly caramelized to a deep amber hue. A thick soup that coats the spoon, topped with a golden cheese crust that stretches with every bite.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 931
• Protein: 31 g
• Carbs: 133 g
• Fat: 25 g

Ingredients

• 1 kg Yellow onion ( thinly sliced )
• 50 g Minimum butter sweet
• 1 tbsp Wheat flour
• 150 ml Dry white wine
• 1.5 L Mineral water
• 8 piece Traditional French bread ( toasted slices )
• 150 g Comté cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 2 tbsp Beef stock ( concentrated )

Instructions

1. Caramelizing the onions

   Melt butter in a pot until it foams. Add sliced onions. Cook over low heat, stirring often. Onions should soften and turn a tobacco-brown color without burning. The scent of cooked sugar should fill the room.

2. Dusting and deglazing

   Dust flour over the onions. Stir for 2 minutes to cook the flour. Pour in the dry white wine. Scrape the bottom of the pot vigorously with a wooden spatula to release all the caramelized juices.

3. Adding liquid and simmering

   Pour in water and add beef stock. Bring to a boil then lower heat. Simmer uncovered. The soup should reduce until it is velvety and coats the back of a spoon.

4. Final gratin

   Divide soup into oven-safe bowls. Place two slices of toasted bread on each and cover generously with grated Comté. Place under the broiler until the cheese bubbles and forms a deep golden crust.

Chef's tips

• Patience is key: don't rush the onions, they must caramelize using their own natural sugars.
• Rub the toasted bread with a clove of garlic for extra character.

Storage

The soup keeps for 3 days in the fridge without the bread. Gratinate just before serving.