← Back to Search Results
broiling, sauteeing French, Paris
French Onion Soup with Gruyere Cheese Toasts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is the onion soup of onion soups. I seek out this deep rich soup in restaurants when I am in Paris, usually without much luck unless I go to a tourist restaurant. So when I arrive, I make my own. This recipe comes from Christopher Hirsheimer, the photographer for this book and a great cook.

Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 3 pounds yellow onions, cut into ¼-inch slices
  • 2 cloves garlic, chopped
  • Freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 3 cups dry white wine, or dry red wine
  • 2 bay leaves
  • 6 cups chicken stock, preferably homemade
  • ¾ pound Gruyère or other Swiss-type cheese, grated
  • Six 1-inch slices of rustic country bread, toasted and buttered
  • Salt

Directions

In a large, heavy pot melt the butter in the olive oil over medium-high heat. Add the onions and garlic and reduce the heat to medium. Cook, stirring continuously, for about 20 minutes or until the onions are nice and brown. Season with pepper.

Add the flour, stirring it into the mixture so it cooks for a minute or two. Add the mustard and stir to incorporate.

Add the wine and the bay leaves and cook for about 5 minutes. Add the stock a little at the time, and simmer very slowly for at least 30 minutes. If the stock is evaporating too quickly, or if you have an extra guest at the last moment, add a cup or two of extra stock or water.

Just before serving, preheat the oven to broil. Mound about two-thirds of the cheese on the toast slices and place them on a baking sheet. Broil, watching very carefully, until the cheese is melted and lightly browned.

Ladle the soup into warm soup bowls, add a tablespoon of cheese to each bowl for extra richness, and then float the cheese toast on top.

Notes

Tips for the Best Onion Soup

Do not salt the onions while they are browning; salt causes the onions to sweat water and they will not brown as nicely.

Make ahead: The soup and the broiled cheesy toasts can be made ahead of time and warmed and assembled at the last minute. Perfect for a late-night supper.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving..

645kcal (32%)
656mg (66%)
17mg (29%)
189mcg RAE (6%)
743mg
71mg
28g
15g
4g
45g
80mg (27%)
986mg (41%)
15g (74%)
30g (47%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
desserts-4-today Desserts 4 Today
by Abby Dodge
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lidias-italy Lidia's Italy
by Lidia Bastianich
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
flavor Flavor
by Rocco DiSpirito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?