Go Back
–+ servings
French Onion Soup Gratinée
Print Recipe Add to Collection
5 from 3 votes

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.
Prep Time10 minutes
Cook Time35 minutes
Passive Time0 minutes
Total Time45 minutes
Servings: 2
Author: Francine Lizotte
Course: Appetizers, Soups & Chowders
Cuisine: French
Keyword Comfort Food, Dinner Party, Holidays & Events, One Pot Meals, Weeknight Recipes

Ingredients

  • 4 tbsp. butter
  • 1 tbsp. olive oil tips & tricks
  • 4 cups mixed onions (red and white), Lyonnaise cut and halved tips & tricks
  • 1 large clove garlic, pressed
  • 1 tsp. ground Himalayan pink salt
  • 1/2 tsp. freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 5 tbsp. Marsala wine see Footnote
  • 4 cups low-sodium beef broth
  • 1 cup low-sodium vegetable broth
  • 2 sprigs thyme (substitute 1/2 tsp. dried thyme) tips & tricks
  • 1/4 tsp. garlic salt
  • 1 large bay leaf
  • 4 slices bread (about 1-inch thick), large enough to fit in your bowls see Recipe
  • 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 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 cooking wine.