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Recipe · Île-de-France
Soupe à l'oignon gratinée parisienne
Parisian French onion soup with melted cheese
⏱ 75 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)yellow onions
80 g (3 oz)butter
2 tbspflour
100 ml (½ cup)dry white wine
1.5 L (6¼ cups)beef stock
1day-old baguette
200 g (7 oz)grated Gruyère
1 tspsugar
Saltpepper, thyme
- 1 kg (2.2 lb) yellow onions
- 80 g (3 oz) butter
- 2 tbsp flour
- 100 ml (½ cup) dry white wine
- 1.5 L (6¼ cups) beef stock
- 1 day-old baguette
- 200 g (7 oz) grated Gruyère
- 1 tsp sugar
- Salt pepper, thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Thinly slice the onions.
- Cook them gently in the butter for 30 minutes, stirring.
- Sprinkle with sugar to caramelize, then with flour.
- Pour in the white wine and scrape up the browned bits.
- Pour in the stock and add thyme, salt and pepper.
- Simmer gently for 30 minutes.
- Slice the baguette and toast in the oven.
- Ladle the soup into ovenproof bowls and top each with 2–3 toasts.
- Cover generously with Gruyère and bake for 8–10 minutes at 220°C (425°F) until bubbling.
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