Gratinated Onion Soup

Gratinated onion soup is a well-known French dish, also called “soupe à l’oignon”. Here is a version of the recipe with an Italian twist.

Ingredients

• 500 g of white onions
• 50 g of butter
• 1 liter of meat or vegetable broth
• 100 ml of dry white wine
• Salt and pepper to taste
• Slices of baguette or other rustic bread
• 100 g of grated Gruyère cheese (or sweet provolone for a more Italian touch)
• Aromatic herbs to taste such as thyme or bay leaf

Preparation

1. Thinly slice the onions. In a large pot, melt the butter and add the sliced onions. Sauté over medium heat, stirring frequently, until the onions become translucent and begin to caramelize, turning golden.
2. Deglaze with white wine and let the alcohol evaporate for a few minutes.
3. Add the meat or vegetable broth and aromatic herbs. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Season with salt and pepper to taste.
4. While the soup is cooking, toast the slices of bread. Place the toasted bread on top of the soup (which will have been poured into oven-safe bowls), and sprinkle with the grated cheese.
5. Place under the grill of a hot oven until the cheese melts and becomes golden and crispy.
6. Serve the gratinated onion soup hot, directly in the bowls.

Curiosity

Gratinated onion soup has deep roots in French culinary history and is considered a comfort dish on cold winter nights. Traditionally, it was a humble dish, prepared with simple and available ingredients by less affluent families. Today, it is appreciated for its rich flavor and appealing appearance.