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Finished and plated dish: Soupe à l'oignon gratinée (French Onion Soup)
Fotografía del plato terminado: Soupe à l'oignon gratinée (French Onion Soup)
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Soupe à l'oignon gratinée (French Onion Soup)

Por Álvaro (RecetAI)•Actualizada recientemente
Francia (París)
Spoon Dishes, Taste of Family
TraditionalVegetarian
  • 4
    servings
  • 312 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Sweet yellow onions (large)

    1000 g

  • High-quality butter

    50 g

  • Extra virgin olive oil

    1 cucharada

  • Fresh garlic (1 minced, 1 whole for rubbing)

    2 dientes (1 picado, 1 entero para frotar)

  • All-purpose wheat flour

    15 g

  • Dry white wine (optional) or Cognac/Brandy

    100 ml (medio vaso)

  • Very high-quality dark beef broth

    1500 ml

  • Fresh thyme (stemless) and a bay leaf

    3 ramitas

  • Sourdough baguette (1-2 days old)

    4 rebanadas gruesas (unos 3 cm)

  • Coarsely grated Gruyère or Comté cheese

    150 g

  • Salt and freshly ground black pepper

    Al gusto

Utensils needed

    About this recipe

    The liquid incarnation of Parisian bistronomy.

    A dish of peasant ancestry that ascended to royal tables and eventually became the nocturnal comfort food for the workers of Les Halles central market.

    Its magic doesn't require exotic ingredients; it demands absolute time and patience: an hour of reducing onions until they become a sweet, dark marmalade caramelized by the slow Maillard reaction, deglazed with cognac, and bathed in a profound beef broth.

    The climax arrives under the hellish heat of the broiler, melting a thick layer of Gruyère cheese over a rustic toast that slowly surrenders to the dark broth.

    Comfort, warmth, and traditional French technique in a single bowl.

    Instructions

    1
    Step 1

    Step 1

    The Perfect Cut: Peel and cut the onions in half. Then, slice them into very fine, uniform strips (julienne). Uniformity is key so they all caramelize at the same rate without burning the smaller pieces.

    You will need:

    1 kg (unas 5 cebollas)Sweet yellow onions (large)
    2
    Step 2

    Step 2

    The Fat Foundation: In a heavy pot (ideally cast iron/Dutch oven) over medium heat, melt the butter along with the tablespoon of olive oil (the oil raises the butter's smoke point, preventing it from burning).

    You will need:

    50 gHigh-quality butter1 cucharadaExtra virgin olive oil
    3
    Step 3

    Step 3

    The Slow Alchemy (Maillard Reaction): Add all the onions to the pot. Stir well to coat them with the fat. At first, they will just sweat and release water (about 15 mins). Then the real caramelization begins. Lower the heat. Cook for about 40 to 50 minutes, stirring every few minutes, scraping the bottom. They must reduce drastically and acquire a deep, sweet, and sticky dark brown color. There are no shortcuts for this. Patience is the main ingredient.
    4
    Step 4

    Step 4

    The Traditional Thickener (Singer): When the onion is a dark marmalade, add the minced garlic clove, thyme, and bay leaf. Fry for a minute. Sprinkle the flour evenly over the onion. Cook, stirring for 2 minutes, to toast the flour (important to remove the raw wheat flavor).

    You will need:

    1 picadoFresh garlic (1 minced, 1 whole for rubbing)1 cucharada colmadaAll-purpose wheat flour3 ramitasTomillo fresco libre de tallos y una hoja de laurel
    5
    Step 5

    Step 5

    The Deglazing (Deglaçage): Pour in the cognac or white wine. Turn up the heat and vigorously scrape the dark fond from the bottom of the pot with a wooden spoon (almost all the flavor resides there). Let the alcohol boil and evaporate almost completely until it forms a syrup.

    You will need:

    100 ml (medio vaso)Vino blanco seco (opcional) o Coñac/Brandy
    6
    Step 6

    Step 6

    The Broth Baptism: Pour in all the hot beef broth. Season with salt and pepper. Bring to a boil, lower the heat to a minimum, and let the soup simmer, uncovered, for 30 minutes so the flavors of the caramelized onion, brandy, and broth fuse into a comforting, dark liquid.

    You will need:

    1.5 litrosVery high-quality dark beef broth
    7
    Step 7

    Step 7

    Preparing the Rafts (Les Tartines): While the soup simmers, preheat the oven to 200°C (400°F). Arrange the thick baguette slices on a baking sheet and toast them for about 10 minutes to dry them out (they must be rock hard to withstand the liquid without disintegrating). Rub the dry surface of each bread with the remaining raw garlic clove.

    You will need:

    4 rebanadas gruesas (unos 3 cm)Sourdough baguette (1-2 days old)1 entero para frotarFresh garlic (1 minced, 1 whole for rubbing)
    8
    Step 8

    Step 8

    The Golden Crown (Royal Gratin): Fill individual oven-safe bowls (ramekins) with the steaming hot soup almost to the brim. Float a toasted baguette slice on the surface of each. Cover EVERYTHING abundantly with the grated Gruyère cheese, making sure it touches the edges of the bowl (this seals the bread). Set the oven to Broil mode and bake for 3 to 5 minutes under the element until the cheese is bubbling, melted, and deeply golden with brown spots. Serve immediately; extreme caution, the bowl will be burning hot!

    You will need:

    150 gCoarsely grated Gruyère or Comté cheese

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Soupe à l'oignon gratinée (French Onion Soup), con ingredientes: Sweet yellow onions (large), High-quality butter, Extra virgin olive oil, Fresh garlic (1 minced, 1 whole for rubbing), All-purpose wheat flour.

    Composición final humorística de Soupe à l'oignon gratinée (French Onion Soup) con Sweet yellow onions (large), High-quality butter, Extra virgin olive oil, Fresh garlic (1 minced, 1 whole for rubbing), All-purpose wheat flour
    Imagen final de la receta Soupe à l'oignon gratinée (French Onion Soup), ingredientes: Sweet yellow onions (large), High-quality butter, Extra virgin olive oil, Fresh garlic (1 minced, 1 whole for rubbing), All-purpose wheat flour

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