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Le Chaudron recipe
Soupe à l'oignon gratinée
French onion soup
⏱ 55 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6onions, sliced
800 ml (3⅓ cups)beef stock
8 slicesbaguette
150 g (5 oz)grated Gruyère
40 g (1½ oz)butter
100 ml (½ cup)dry white wine
1 tablespoonflour
- 6 onions, sliced
- 800 ml (3⅓ cups) beef stock
- 8 slices baguette
- 150 g (5 oz) grated Gruyère
- 40 g (1½ oz) butter
- 100 ml (½ cup) dry white wine
- 1 tablespoon flour
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
- Cook the onions gently in butter for 25 minutes until caramelized.
- Sprinkle with flour, stir 1 minute, then deglaze with the white wine.
- Add the hot stock and simmer for 15 minutes.
- Ladle into ovenproof bowls and top with toasted baguette.
- Cover generously with Gruyère.
- Broil for 5 minutes until golden and bubbling. Serve hot.
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