I Love EVERYTHING about French Onion Soup Gratinée. The rich, comforting broth. The ooey-gooey cheese pull. The bits of crispy cheese that stick to the edge of the bowl (you know you eat those too!). I also love the warm conviviality of the dish. It is impossible not to laugh and make mmmmm sounds as you eat French Onion Soup Gratinée. You can’t take yourself too seriously as you are in ecstacy over gobs of cheese. There is a moment of shared experience that brings people closer when you enjoy it with friends and family.
In these uncertain times, I found that Le Chef’s French Onion Soup Gratinée is the perfect dish to share as winter sets in. Gone are the outdoor picnics in the park that were a life saver this summer and early fall.
This past weekend we invited our dear friends over for a socially distanced dinner – on our back patio. Yes, the weather was about 40 degrees and it was black as night at 6pm, but as we tucked into our individual portions of Le Chef’s French Onion Soup Gratinée, no one was feeling a chill.
We have made French Onion Soup Gratinée in our house many times over the years, but this was the first time that I perched myself in the kitchen, with a glass of Beaujolais in hand, of course, and took notes as my husband (a French Chef) cooked from memory.
I am so happy to share with you Le Chef’s French Onion Soup Gratinée recipe. I hope that it will bring you much joy this winter.
Le Chef’s French Onion Soup Gratinée Recipe
Yield: 8 portions
Equipment required:
A thick bottomed dutch oven is my preferred pot (you can stick the entire pot in the oven to melt the cheese if serving family style)
French Onion Soup crocks. I like the traditional lion head bowls like these but also a hearty handled version would be practical too. These Le Creuset Cerise French Onion Soup Bowls are a splurge but so cute.
These bowls are more reasonably priced and look as they would do a good job. You don’t want them to be too large (12-15oz is sufficient) and you really don’t need a lid.
Le Chef’s French Onion Soup Gratinée Recipe
Soup Ingredients:
- 6 Onions, sliced (we like to use 3 yellow onions, 3 white onions and 2 red onions for depth of flavor)
- 2tbsp olive oil
- 6 cloves of garlic, chopped
- 1 bay leaf
- 5 sprigs of thyme (leaves only – if using dried thyme, use 2 teaspoons)
- 1 stick of butter
- 1/2 cup of whiskey (once we did not have whiskey and used Gin instead -it was also delicious!)
- 8 cups chicken stock
For the Gratinée:
16 slices of day old french baguette, 1/4 inch thick.
15 oz of Gruyere
10 oz of Appenzeller Cheese
French Onion Soup Gratinée instructions:
Heat olive oil over medium high heat in the pot.
Add in sliced onions and garlic, stirring frequently until beginning to brown.
Add butter and bring heat to medium. Stir frequently as butter melts and onions caramelize for 20 minutes. It is key that the onions are well cooked and have a nice golden color.
Deglaze the pot with the whiskey and add the bay leaf and thyme. The steam will smell sooooo good!
Add in 8 cups of chicken stock, stir and cover. Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure.
For the Gratinée:
Cut the cheeses into 1/8 inch thick slices.
For individual portions ladle the hot soup into the French Onion Soup Crocks until they are almost full. Allow enough space at the top for the bread to be flush with the top of the bowl. Place 2 slices of baguette over each crock so that the bread fully covers the top (you may need to break up the pieces to do this). Arrange slices of cheese over the top so that the cheese fully covers the bread and also hangs a bit over the sides. For a truly decadent cheese pull, double up on the cheese – you won’t regret it.
Set the soup crocks on a cookie sheet to catch excess spilling.
Place cookie sheet with the prepared soup crocks under the broiler. Watch VERY closely and allow to brown until the cheese is bubbly on top and beautifully golden.
Serve immediately. Bon Appétit.
Let me know if you try this recipe. I would love to hear how you served it!
Au plaisir,
Le Chef’s Wife
Le Chef’s French Onion Soup Gratinée
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 portions 1x
- Category: soups, french onion soup
- Cuisine: French
Description
I Love EVERYTHING about Le Chef’s French Onion Soup Gratinée. The rich, comforting broth. The ooey-gooey cheese pull. The dash of whiskey. A perfect meal to serve for socially distanced dinners outside in the winter.
Ingredients
Soup Ingredients:
- 8 Onions, sliced (we like to use 3 yellow onions, 3 white onions and 2 red onions for depth of flavor)
- 2tbsp olive oil
- 6 cloves of garlic, chopped
- 1 bay leaf
- 5 sprigs of thyme (leaves only – if using dried thyme, use 2 teaspoons)
- 1 stick of butter
- 1/2 cup of whiskey (once we did not have whiskey and used Gin instead -it was also delicious!)
- 8 cups chicken stock
For the Gratinée:
16 slices of day old french baguette, 1/4 inch thick.
15 oz of Gruyere
10 oz of Appenzeller Cheese
Instructions
Heat olive oil over medium high heat in the pot.
Add in sliced onions and garlic, stirring frequently until beginning to brown.
Add butter and bring heat to medium. Stir frequently as butter melts and onions caramelize for 20 minutes. It is key that the onions are well cooked and have a nice golden color.
Deglaze the pot with the whiskey and add the bay leaf and thyme. The steam will smell sooooo good!
Add in 8 cups of chicken stock, stir and cover. Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure.
For the Gratinée:
Cut the cheeses into 1/8 inch thick slices.
For individual portions ladle the hot soup into the French Onion Soup Crocks until they are almost full. Allow enough space at the top for the bread to be flush with the top of the bowl. Place 2 slices of baguette over each crock so that the bread fully covers the top (you may need to break up the pieces to do this). Arrange slices of cheese over the top so that the cheese fully covers the bread and also hangs a bit over the sides. For a truly decadent cheese pull, double up on the cheese – you won’t regret it.
Set the soup crocks on a cookie sheet to catch excess spilling.
Place cookie sheet with the prepared soup crocks under the broiler. Watch VERY closely and allow to brown until the cheese is bubbly on top and beautifully golden.
Serve immediately. Bon Appétit.
Notes
Portioned out individually and served straight out of the oven, this dish is perfect to serve for a safe, socially distanced gathering outside this winter. I guarantee no one will mind the cold while enjoying this dish!
Deborah Brooks says
I just love French Onion soup but never make my own. I could easily sub in some vegetable broth and give it a go.
★★★★★
lechefswife says
Hello Deborah, Absolutely! Veggie broth works great here 🙂