Soupe a l'Oignon Gratinee
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 60 min
396 cal
16g protein
38g carbs
20g fat
per serving · estimated
Ingredients
- 2 lb thinly sliced yellow onions
- 1 1/2 tbsp unsalted butter
- 3 cups beef stock
- 1/4 cup dry white wine
- 4 thick slices baguette
- 1 1/2 cups grated gruyere cheese
- 2 sprigs fresh thyme
- 1 bay leaf
Method (tap to check — screen stays awake)
- Melt the butter in a heavy pot and cook the onions over medium-low heat, stirring often, for about 35 minutes until deep golden and jammy.
- Pour in the white wine to deglaze and scrape up the browned bits.
- Add the beef stock, thyme, and bay leaf, then simmer for 15 minutes and season to taste.
- Toast the baguette slices and ladle the soup into oven-safe bowls.
- Float a toast on each bowl, mound with gruyere, and broil for 3 to 4 minutes until bubbling and browned.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.