From our Global Kitchen

Soupe à l’Oignon Gratinée

Origin: France
Initially a humble peasant dish, the hearty broth later became a staple in Parisian bistros. Today, it remains a beloved French classic – simple, rustic and deeply satisfying on a chilly winter’s day.

What is it, actually?
Caramelised onions steeped in a rich beef broth, topped with a crusty slice of toasted baguette and smothered in gooey Gruyere cheese.

Why it’s timeless
French onion soup is sweet and savoury in perfect harmony. The onions bring a gentle sweetness, the broth a hearty richness, and the creamy Gruyere a nutty indulgent, finish.

Our insider tip
Patience. The onions must caramelise slowly until they turn a deep golden-brown – this is where the magic happens. Rushing this step is the only real mistake you can make.

Make Your Own in 30 Minutes

Ingredients (serves 4):

• 4 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tbsp plain flour
• 1 litre beef stock (or vegetable stock for a lighter version)
• 125ml dry white wine (optional)
• Salt and black pepper, to taste
• 1 baguette, sliced into thick rounds
• 150g Gruyère cheese (or Emmental), grated

Method:

1. In a large saucepan, melt the butter with the olive oil over medium heat. Add the sliced onions and sugar, stirring occasionally, until the onions are soft, caramelised, and golden brown (about 15 minutes).
2. Add the garlic and cook for 1 minute more. Sprinkle in the flour, stirring well to coat the onions.
3. Pour in the wine (if using) and let it reduce slightly. Then add the beef stock, seasoning with salt and pepper. Simmer for 10 minutes.
4. While the soup simmers, toast the baguette slices under the grill until golden.
5. Ladle the soup into ovenproof bowls, top each with a toasted baguette slice, and sprinkle generously with cheese.
6. Place the bowls under the grill until the cheese is melted and bubbling. Serve hot.

Try it at home and share your photos or videos with us. We would love to feature your creations.