Onion Soup Gratinee

Preparation: 15 min
Cooking: 1 h
Total: 1 h 15 min
Servings: 6


  • 6 cups finely sliced of yellow onions
  • ½ grated raw onion
  • 5 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ teaspoon of sugar
  • 1 teaspoon salt
  • 3 tablespoons of flour
  • 6 cups of meat broth
  • 1 bay leaf
  • 2 to 3 sage or thyme leaves
  • ½ cup of white wine
  • 12 ounces of Gruyere cheese
  • 4 ounces of Parmesan cheese
  • 2 to 3 tablespoons of cognac
  • 8 slices of baguette bread



  1. Add 1 tablespoon of olive oil and butter in a thick-bottomed pot over medium-low heat.
  2. Add the onions and stir until completely covered by the oil. Cover and cook for 20 minutes until tender and translucent.
  3. Then caramelize the onions raising the heat to medium-high, add the sugar and salt. Constantly stir until the onions are golden brown.
  4. Incorporate the flour and stir for 2 or 3 minutes more.
  5. Add a cup of the warm broth and stir the bottom of the pot. Add the rest of the consommé, laurel, sage and wine. Bring to a low heat and cook for 30 minutes.
  6. Remove bay leaves and sage. Add the raw onion and cognac. Place a layer of previously roasted slices of bread on the top of the soup and cover with the cheese to form a thick layer. Place the remaining olive oil on top.
  7. Bake at 350 °F for 30 minutes. Bring to broil for 2 or 3 minutes until the cheese layer is browned.
  8. Remove from the oven and let stand a few minutes before serving.