Onion Soup Gratinée
A simple onion soup becomes a gratinée with the addition of toasted baguette slices and a thick broiled topping of Gruyère or Emmentaler cheese, melted, bubbling, and golden brown on top.
Serves 2
Ingredients
- ½ tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped, about 1½ cups
- 3 cups chicken stock, preferably homemade
- Freshly ground black pepper
- Fine sea salt
- 10 to 12 slices baguette, toasted
- 1½ cups grated Gruyère, Emmentaler or Swiss cheese
Method
- Preheat the oven to 400°F. Line a small baking sheet with aluminum foil and set two soup crocks or bowls on the sheet.
- Heat the oil and butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to look translucent, about 2 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until caramelized and browned, 10 to 15 minutes. Add the chicken stock and pepper, and salt if needed. Bring to a boil, lower to a simmer and cook for about 5 minutes.
- Place five or six croutons in each of two crocks and sprinkle with a little of the cheese. Pour over the hot soup and top with the remaining cheese. Bake until the cheese is melted, bubbling and golden brown, 25 to 30 minutes. Let sit for 5 minutes before serving.
Notes
You can make a simple onion soup any time, but adding the word gratinée means that you have added some bread and a thick broiled cheese topping. I use a good Gruyère or Emmentaler cheese for this. Serving this dish in traditional French soup bowls with a thick lip helps support the melted cheese on top and prevents it from sinking.
