French Onion Soup Gratine Recipes

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LE CHEF'S FRENCH ONION SOUP GRATINéE



Le Chef's French Onion Soup Gratinée image

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.

Provided by lechefswife

Categories     soups

Time 1h

Number Of Ingredients 8

8 Onions, thinley 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 finely
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! White wine also works but you don't get the same zing!)
8 cups chicken stock

Steps:

  • 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.

FRENCH ONION SOUP GRATINéE



French Onion Soup Gratinée image

This fantastic French onion soup made using two types of cheese, French bread and beef bullions is an all time favorite dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons margarine or butter
4 cups thinly sliced onions
5 cups beef broth
1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon
1 teaspoon Worcestershire sauce
Dash pepper
4 oz. (1 cup) shredded Swiss cheese
1/4 cup grated Parmesan cheese
6 slices French bread, toasted

Steps:

  • Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
  • Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
  • Meanwhile, in medium bowl, combine cheeses.
  • To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Cup, Sodium 1150 mg, Sugar 5 g

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

Make and share this French Onion Soup Gratinee recipe from Food.com.

Provided by Juenessa

Categories     Onions

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leave
1 bay leaf
1 tablespoon balsamic vinegar
salt & freshly ground black pepper
4 slices French bread (thick slices) or 4 slices Italian bread (thick slices)
8 slices gruyere or 8 slices swiss cheese, room temperature
1/2 cup shredded asiago cheese or 1/2 cup mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat.
  • Stir in salt, red onions and sweet onions.
  • Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
  • Bundle the parsley, thyme, and bay leaf with twine and place in pot.
  • Simmer over medium heat for 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Reduce the heat to low, mix in vinegar and season with salt and pepper.
  • Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler.
  • Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
  • Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
  • Fill each bowl 2/3 full with hot soup.
  • Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
  • Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown.
  • As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
  • Serve immediately!

Nutrition Facts : Calories 444.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 31.5, Sodium 3014.4, Carbohydrate 51.5, Fiber 4.1, Sugar 8.2, Protein 17.1

FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE



French Onion Soup (Soupe à l'Oignon Gratinée) Recipe image

Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Soups and Stews

Time 2h

Yield 4

Number Of Ingredients 13

6 tablespoons (90g) unsalted butter, plus more for bread
3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
Kosher salt and freshly ground black pepper
1/2 cup (120ml) dry sherry (such as Amontillado)
2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 teaspoon (5ml) Asian fish sauce (optional)
1 teaspoon (5ml) cider vinegar
8 bowl-size slices rustic bread, toasted until crisp
1 medium clove garlic
1 pound (450g) Gruyère cheese, grated
Freshly minced chives, for garnish

Steps:

  • Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g

FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

ONION SOUP GRATIN



Onion Soup Gratin image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
Salt
1 large leek, white part sliced
Pepper
2 large Spanish onions, sliced
3/4 cup red wine
4 shallots, sliced
6 cups low sodium beef stock, warmed
Pinch of sugar
1 teaspoon nutmeg
1/2 lb Swiss cheese, grated
4 slices sourdough bread

Steps:

  • In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

FRENCH ONION SOUP GRATINéE



French Onion Soup Gratinée image

Chef Derek Dammann featured Alliums in an episode of Gusto's Cook Like a Chef, showcasing recipes for staples like onions, garlic, leeks, and chives. In this recipe for French Onion Soup Gratinée, red onions are slow-cooked to a dark, caramelized tangle, simmered in rich, beefy broth, then topped with toasted baguette and piles of melty cheese.

Categories     Soups,

Yield 4

Number Of Ingredients 10

1 whole yellow onion
4 quarts (3.8 L) light beef stock
4 sprigs thyme
3-4 bay leaves
3 pounds (1.35 kg) onions, sliced thin
2 ounces (60 g) butter
2 tablespoons (30 ml) sherry vinegar
Salt and pepper
½ baguette, sliced into rounds, hard toasted
1 ¼ pounds (567 g) gruyere cheese, large grated

Steps:

  • Slice the onion in half and char the cut side of both sides of the onion on the open flame of a gas burner, a grill, or under a broiler until very dark to create a bruled onion.
  • Heat beef stock in a large pot over medium-high heat.
  • Add the bruled onion, thyme, and bay leaf, and bring to a boil.
  • Reduce heat and simmer for 30 minutes.
  • Strain the reduced stock.
  • Melt butter in a large, deep skillet over medium-high heat.
  • Add the onions to the butter and saut for 2 minutes.
  • Cover the pan, reduce heat to medium-low heat and cook for 15 minutes.
  • Take the lid off and turn the heat up slightly to medium-high.
  • Add salt to the onions and stir every few of minutes, cook for 30 minutes or until the onions have caramelized to a light brown colour.
  • Add the caramelized onions to the reduced stock.
  • Add pepper and simmer for about 10 minutes.
  • Finish onion soup mix with sherry vinegar.
  • For the gratine:Preheat the oven to broil.
  • Ladle soup into each bowl.
  • Top the soup with baguette rounds in each bowl.
  • Cover the baguette rounds with 5 ounces (142 g) of gruyere cheese per soup.
  • Broil for 5 minutes or until cheese is browned and crusted. Serve hot.

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

FRENCH ONION PIZZA AU GRATIN



French Onion Pizza au Gratin image

I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples. -Bonnie Long, Lakewood, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 14

1 large onion, sliced
2 tablespoons brown sugar
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
3 garlic cloves, minced
1 tablespoon bourbon, optional
1 cup sliced fresh mushrooms
1/4 pound thickly sliced deli roast beef, coarsely chopped
1 prebaked 12-inch pizza crust
3/4 cup French onion dip
3/4 cup shredded part-skim mozzarella cheese
1 medium sweet red pepper, chopped
3/4 cup shredded Gruyere or Swiss cheese
1 teaspoon minced fresh rosemary

Steps:

  • In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated., In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through., Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese., Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary.

Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 585mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

FRENCH ONION SOUP GRATINÉE



FRENCH ONION SOUP GRATINÉE image

With caramelized onions combined with cheese, herbs and wine, this soup is an elegant dish you can enjoy as an appetizer or even as a main course. VIDEO https://www.youtube.com/watch?v=l-Ebz4d_pZA

Provided by CLUBFOODY

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

4 tablespoons butter
1 tablespoon olive oil
4 cups onions, sliced (red and white)
1 large garlic clove, pressed
1/4 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
5 tablespoons marsala wine
4 cups low sodium beef broth
1 cup low sodium vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 large bay leaf
4 slices bread (about 1-inch thick)
1/2 cup asiago cheese, grated
2 slices provolone cheese (substitute gruyere or emmental cheese)

Steps:

  • In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
  • Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
  • Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
  • Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
  • Note: For a non-alcohol version, use sherry vinegar.

Nutrition Facts : Calories 782.6, Fat 39.3, SaturatedFat 20.8, Cholesterol 80.4, Sodium 1017.3, Carbohydrate 62.3, Fiber 7, Sugar 17.4, Protein 15.2

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FRENCH ONION SOUP AU GRATIN | MY CURATED TASTES
2. Sprinkle flour over onions, and stir to coat. Cook for about one minute. Add sherry, stock and thyme. Bring the soup to a simmer. Cook, partially covered, for about 30 minutes, to allow the …
From mycuratedtastes.com


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