French Onion Soup Gratinée
With caramelized onions combined with cheese, herbs and wine, this French Onion Soup Gratinée is a fabulous elegant dish you can enjoy as an appetizer or even as a main course.
Ingredients
- 4 tbsp. butter tips & tricks
- 1 tbsp. olive oil
- 4 cups mixed onions (red and white), Lyonnaise cut and halved tips & tricks
- 1 large clove garlic, pressed
- 1 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper, to taste (I always use mixed peppercorns)
- 5 tbsp. Marsala wine
- 4 cups low-sodium beef broth
- 1 cup low-sodium vegetable broth Footnote
- 2 sprigs thyme (substitute 1/2 tsp. dried thyme)
- 1/4 tsp. garlic salt
- 1 large bay leaf
- 4 slices bread (about 1-inch thick), large enough to fit in your bowls
- 1/2 cup Asiago cheese, grated and divided (substitute Swiss, Gruyère or Emmental)
- 2 slices Swiss cheese (substitute Provolone, Gruyère or Emmental cheese)
Directions
- In a large saucepan over medium-high heat, melt butter and add oil. When it gets hot, add onions, garlic and sea salt; sauté for 2 minutes. Add freshly ground black pepper, stir, reduce the heat to medium and cover; cook for 8 minutes, stirring every couple minutes.
- Uncover, reduce the heat to medium-low and continue cooking for another 10 minutes, stirring often.
- Pour in Marsala wine (*see footnote) and continue stirring; cook until the wine has almost evaporated.
- Pour in beef broth and vegetable broth; bring to a simmer.
- Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
- Preheat the broiler and move the rack to the second row from the top.
- Place the 4 bread slices on a baking sheet and transfer to the oven; toast until golden brown.
- Remove from the heat, flip over and return to the oven.
- When almost done, sprinkle Asiago cheese on two slices only. Return to the oven and cook until the cheese is melted.
- Place each toast with cheese at the bottom of the soup bowls. Ladle the beef broth mixture over and then place toasted sliced bread on top.
- Add two slices of Swiss cheese per bowl, sprinkle on the remaining Asiago cheese and transfer the bowls under the broiler. Cook until the cheese is melted and browned, about 3-4 minutes.
Notes
Footnote: For a non-alcohol version, use sherry vinegar.
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