Soupe à l’Oignon Gratinée is a classic French country soup renowned for its intensely flavorful, deep brown beef and onion broth, topped with a thick slice of toasted bread (crouton) and a generous layer of melted, bubbly cheese.

Prep Time	Cook Time	Serves
20 minutes	1 hour 30 minutes	4

Part A: Ingredients

• Aromatics: 4 large Yellow Onions (thinly sliced), 2 Tbsp Butter, 1 Tbsp Olive Oil, 2 cloves Garlic (minced).
• Liquid/Base: 1/2 cup Dry White Wine (e.g., dry sherry), 6 cups Beef Broth (high quality is essential), 1 sprig Fresh Thyme, 1 Bay Leaf.
• Thickener/Color: 1 Tbsp All-Purpose Flour, 1 tsp Salt, 1/2 tsp Black Pepper.
• Garnish: 4 slices Baguette (cut 1-inch thick, toasted), 1 cup Gruyère Cheese (grated, or Swiss/Emmental).

Part B: Instructions

Step 1: Caramelize the Onions (Crucial Step)

1. In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat.
2. Add the sliced onions, salt, and pepper. Cook very slowly, stirring occasionally, for 40–50 minutes. The goal is to deeply caramelize the onions until they are soft, translucent, and a deep, rich brown color. Do not rush this step.
3. Add the minced garlic during the last 5 minutes of caramelization.

Step 2: Deglaze and Simmer

1. Sprinkle the flour over the onions and stir for 1 minute.
2. Pour in the white wine (or sherry) and scrape up any browned bits from the bottom of the pot (deglazing). Let the wine reduce completely (about 5 minutes).
3. Pour in the beef broth. Add the thyme sprig and bay leaf. Bring the soup to a simmer.
4. Reduce the heat and simmer, partially covered, for 30 minutes, allowing the flavors to meld. Remove the bay leaf and thyme sprig before serving.

Step 3: Gratiner (To Brown)

1. Preheat the broiler.
2. Ladle the hot soup into oven-safe bowls (traditional lion’s head soup crocks).
3. Place one piece of toasted baguette on top of the soup.
4. Cover the bread and the edges of the bowl generously with grated Gruyère cheese.
5. Place the bowls on a baking sheet and broil for 2–4 minutes until the cheese is melted, golden brown, and bubbling.

Step 4: Serve

• Serve immediately with extreme caution, as the bowls will be very hot.