Gratinéed Onion Soup
Category: First Courses
Servings: 4
A classic French-inspired dish, Gratinéed Onion Soup (Zuppa di Cipolle Gratinata) is a delightful mix of savory, sweet, and cheesy flavors that perfectly warm the soul. Combining the richness of caramelized onions, the comforting taste of beef broth, and the melty goodness of Emmental cheese, this soup is a true treat, perfect for chilly evenings or a hearty starter to your meal. The crispy, golden baguette slices on top are enhanced by a quick grill under high heat, creating an irresistible crunchy topping that complements the rich broth beneath. Read on for an in-depth guide on how to recreate this delicious soup at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Golden Onions (Cipolle dorate) | 500g |
| Beef Broth (Brodo di manzo) | 1L |
| Butter (Burro) | 50g |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | 30g |
| All-purpose Flour (Farina 00) | 20g |
| Sugar (Zucchero) | 5g |
| Black Pepper (Pepe nero) | To taste |
| Fine Salt (Sale fino) | To taste |
| Baguette | 8 slices |
| Emmental Cheese (Emmentaler) | 100g, grated |
Instructions
| Step | Instructions |
|---|---|
| 1 | Start by peeling and thinly slicing the golden onions. Set them aside for the next steps. |
| 2 | In a large pot, heat the butter and extra virgin olive oil over medium heat. Once the butter has melted and begins to bubble, add the sliced onions. Stir frequently to ensure the onions don’t burn. Sauté them for about 10 minutes. They should soften and begin to release their natural sweetness. |
| 3 | Once the onions are softened, increase the heat slightly and add the sugar. This will help caramelize the onions and deepen their flavor. Stir well to ensure the sugar is evenly distributed. Continue sautéing for another 5 minutes, stirring occasionally. |
| 4 | Next, sift in the all-purpose flour, mixing it into the onions to help thicken the soup later. Stir for about 2 minutes to cook the flour and remove any raw taste. |
| 5 | Gradually add the beef broth to the pot, stirring constantly to combine. Bring the mixture to a gentle simmer and cook for about 30 minutes. If the soup begins to reduce too much, add extra broth as needed to maintain the desired consistency. |
| 6 | After 30 minutes of simmering, taste and adjust the seasoning with salt and black pepper according to your preferences. Once the soup is seasoned to your liking, remove it from the heat and set it aside. |
| 7 | While the soup is simmering, prepare the baguette slices. Cut the baguette into 8 equal slices, and arrange them on a baking tray lined with parchment paper. Toast the bread slices in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until they are golden and crispy. |
| 8 | Once toasted, set the baguette slices aside and prepare four 10 cm diameter, 6 cm tall ceramic cocottes (or similar oven-safe baking dishes). Ladle the soup evenly into the cocottes. Each cocotte should be filled about 3/4 full with the delicious onion broth. |
| 9 | Place a slice of toasted baguette on top of each cocotte, ensuring the bread is comfortably nestled in the broth. Sprinkle generously with grated Emmental cheese, ensuring it covers the bread and some of the soup’s surface. |
| 10 | Preheat your oven to 250°C (480°F) on grill mode. Once preheated, place the filled cocottes in the oven for about 10 minutes or until the cheese has melted and turned golden brown and bubbly. Keep an eye on them to prevent burning. |
| 11 | Carefully remove the cocottes from the oven. The soup should have a golden, crispy crust on top, while still being rich and flavorful underneath. Let the soup rest for a few minutes before serving to allow the flavors to meld together. |
| 12 | Serve the gratinéed onion soup piping hot, and enjoy its comforting, cheesy goodness with your loved ones. The crunchy baguette combined with the rich broth makes this dish an unforgettable classic. |
Additional Tips and Variations
- Broth Variations: While beef broth is traditional, you can also use vegetable or chicken broth for a different flavor profile. Vegetable broth will make the soup lighter, while chicken broth adds a mild richness.
- Cheese Options: If you can’t find Emmental cheese, Gruyère works just as well. Both cheeses have that perfect melt and a nutty flavor that enhances the soup.
- Make Ahead: You can prepare the soup in advance and store it in the fridge for up to 2 days. When ready to serve, simply reheat it on the stove before adding the toasted baguette and cheese, and then broil it to get the gratin effect.
- Vegan Version: To make this soup vegan, substitute the butter for plant-based butter or olive oil, use a vegan cheese alternative, and opt for vegetable broth.
This Gratinéed Onion Soup is a timeless dish that will bring warmth to your table. Whether you’re serving it as a starter or enjoying it as a main course, the combination of caramelized onions, rich broth, and bubbling melted cheese will never disappoint. It’s perfect for a cozy dinner or special occasion, offering a taste of French cuisine in the comfort of your own home. Enjoy!
