Onion Soup Gratin Recipes

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HEARTY ONION SOUP GRATIN



Hearty Onion Soup Gratin image

There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
4 cups beef stock
4 small carrots, halved lengthwise
3 baby turnips, peeled and cut into wedges or chunks
4 small dried bay leaves
4 large slices (3/4 inch thick) day-old Tartine Bakery's Country Bread
8 slices Gruyere, Cantal, or Raclette cheese

Steps:

  • Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.
  • Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.
  • Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.
  • Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.

JACQUES PEPIN'S ONION SOUP GRATINEE



Jacques Pepin's Onion Soup Gratinee image

This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

Steps:

  • Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
  • Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
  • In the meanwhile, pre-heat the oven to 400°F.
  • Toast the baguette slices in the oven.
  • Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
  • Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
  • Ladle the onion and stock mixture into the crocks.
  • Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
  • Bake for 35 to 45 minutes or until cheese is beautifully browned.
  • In the last few moments, place the remaining baguette slices in the oven to warm.
  • Serve the soup immediately with the toasted slices of baguette.

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 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!

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 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

ONIONS AU GRATIN



Onions Au Gratin image

Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

6 medium yellow onions
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese

Steps:

  • Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

ONION SOUP GRATINéE WITH CIDER



Onion Soup Gratinée With Cider image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
6 large red onions, about 3 pounds, peeled, quartered and sliced thin
3 large cloves garlic, sliced
Salt
2 tart apples, peeled, cored and coarsely chopped
1 1/2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 cups dry hard cider
6 tablespoons soy sauce
4 cups vegetable stock
Ground black pepper
4 1/2 ounces Cheddar, slivered
6 or 8 thick slices country bread about 4 inches in diameter, toasted

Steps:

  • Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
  • Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
  • Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1047 milligrams, Sugar 14 grams, TransFat 0 grams

QUICK ONION SOUP GRATINéE



Quick Onion Soup Gratinée image

Treat your family with this cheesy onion soup gratinee made using Progresso® French onion soup - perfect for French-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 4

1 can (18.5 oz) Progresso™ French onion soup
1/2 cup shredded Swiss or Gruyère cheese (2 oz)
1 tablespoon grated Parmesan cheese
2 slices (1/2-inch-thick) French bread, toasted

Steps:

  • In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
  • Meanwhile, in small bowl, combine cheeses; mix well.
  • Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
  • Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 1300 mg, Sugar 5 g

THREE ONION SOUP GRATINEE



Three Onion Soup Gratinee image

DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!

Provided by PaulaG

Categories     Clear Soup

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter
2 medium sweet onions, cut into 1/4 inch thick slices
2 medium red onions, cut into 1/4 inch slices
2 medium yellow onions, cut into 1/4 inch slices.
black pepper, freshly ground
2 tablespoons all-purpose flour
1 3/4 cups beef stock, unsalted
3 1/2 cups chicken stock, unsalted
1 1/2 tablespoons fresh thyme leaves
salt and pepper
8 slices baguette, cut 1/2 inch thick and toasted
1 1/2 cups gouda cheese, coarsely grated

Steps:

  • In a large soup pot, melt butter oven medium-low heat.
  • Add all the onions along with 1/4 tsp black pepper.
  • Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
  • Stir occasionally to prevent the onions from sticking to the pan.
  • When onions are brown, add the flour and stir until it disappears.
  • Turn heat to medium-high and add both stocks and the thyme.
  • Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
  • This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
  • Preheat the broiler and ladle soup into broiler-proof bowls.
  • Place 1 slice of toast in each bowl and top with the cheese.
  • Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
  • Serve immediately.

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ONION GRATIN RECIPE - THERESCIPES.INFO
Onions Au Gratin Recipe | Allrecipes top www.allrecipes.com. 6 yellow onions, halved and sliced 1/2 inch thick ½ cup beef broth ½ cup heavy cream 2 tablespoons all-purpose flour ¼ teaspoon salt ⅛ teaspoon pepper ½ cup shredded Swiss cheese ½ cup grated Parmesan cheese Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat the oven to 350 …
From therecipes.info
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PIERRE FRANEY - RECIPES - ONION SOUP AU GRATIN
Heat the butter in a deep saucepan and, at high flame, brown the onions and garlic, stirring often. Sprinkle the flour over the mixture and cook, several minutes longer until flour begins to brown. 2. Add the stock, wine, water, bay leaf, salt and pepper. Bring to a boil and then simmer for 20 minutes, skimming off foam occasionally. 3.
From pierrefraney.com
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AUTHENTIC ONION GRATIN SOUP RECIPE – RECIPE SAUCE
2022-03-15 Onion & Fennel Soup Gratin from Barefoot Contessa. Heat the butter and oil in a large stockpot over medium-high heat. How to Make French Onion Soup Au Gratin. Saute the onion until they are light brown. Steps to make Authentic Onion Gratin Soup: Thinly slice the onion lengthwise. Melt the butter in a deep pan and lightly sauté the onion. Cover ...
From recipesauce.netlify.app
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ONION SOUP AU GRATIN – TASTEFOOD
2013-01-18 This gives you plenty of time to warm up from the cold, stoke the fire, pour some wine and relax by the fireplace before your soup is ready. Onion Soup au Gratin This soup is very rich, even without the gratineed bread. For a simple rustic meal serve with a big green salad and a platter of salami and cured meats. Serves 4 to 6
From tastefoodblog.com
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CREAMY POTATO AND ONION GRATIN RECIPE - FOOD NEWS
Pour over the potatoes and cover with foil. Bake in the oven for 60 minutes. Cover and refrigerate onions until ready to use.) Preheat oven to 375 degrees F. In large bowl, toss potato slices with salt, pepper, and onion mixture. Transfer potato mixture to shallow 3 1/2-quart casserole or 13- by 9-inch glass baking dish.
From foodnewsnews.com
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FRENCH ONION SOUP (THE BEST) - RICARDO
Soup. Cut the onions into wedges, then thinly slice widthwise to get short strips. In a large pot over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pot.
From ricardocuisine.com
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Top Asked Questions

How to cook French onion soup au gratin?
French Onion Soup Au Gratin. A classic French onion soup is not complete without its crown of bread and gratineed cheese. This method has the onions slow-cook in the oven, which, while time intensive, requires little effort. The onions cook throughout the afternoon, and an hour before dinner the soup is ready to finish. Preheat oven to 400 degrees.
How do you make tomato soup with onions?
Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown.
How do you cook au gratin in a crock pot?
French Onion Soup Au Gratin. After 2 hours, remove pot from oven and transfer to stovetop. Simmer, uncovered, over medium heat until liquid evaporates and onions turn brown, stirring and scraping up any browned bits on bottom and sides of pot, about 20 minutes. Continue cooking to allow a crust to form on the bottom of the pan without burning,...
How long do you boil onions to make soup?
Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned. Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.

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