By eatmundo · July 2, 2026
🇫🇷Same ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Soupe à l'oignon gratinée: French Onion Soup. The percentage is the share of ingredients the two recipes have in common.
Cordero Asado (Traditional Spanish Roast Lamb)In Spain · same ingredients60%
Rabo de Toro (Oxtail Stew)In Spain · same ingredients57%
Zwiebelrostbraten (Swabian Onion Roast Beef)In Germany · same ingredients56%
Experience the ultimate comfort with Soupe à l'oignon gratinée, a beloved French classic. This deeply satisfying soup begins with patiently caramelized sweet onions, simmered in a rich, savory beef broth infused with a hint of dry white wine and aromatic herbs. Each bowl is crowned with a crusty slice of toasted baguette, generously blanketed in melted, bubbling Gruyère cheese, then perfectly broiled until golden and irresistibly gooey. It's a symphony of sweet, savory, and tangy notes, a truly warming embrace that delights the senses.
According to eatmundo's ingredient comparison, the closest dish to Soupe à l'oignon gratinée from another cuisine is Cordero Asado (Spain): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Thinly slice 1 kg (about 4-5 medium) yellow onions. In a large, heavy-bottomed pot or Dutch oven, melt 60g unsalted butter with 1 tbsp olive oil over medium-low heat. Add the sliced onions, 0.5 tsp salt and 0.5 tsp black pepper. Cook, stirring occasionally, for 30-45 minutes until the onions are deeply caramelized to a rich golden-brown color. This step requires patience for the best flavor.
- 2
Sprinkle 2 tbsp all-purpose flour over the caramelized onions and cook, stirring, for 2 minutes. Pour in 250ml (1 cup) dry white wine (like Sauvignon Blanc) and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 5 minutes.
- 3
Add 1.25 liters (5 cups) hot beef broth, the 2 bay leaves and the 3 sprigs of fresh thyme. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt as needed.
- 4
While the soup simmers, preheat your broiler. Slice the 1/2 baguette into 2 cm (¾-inch) thick rounds. Arrange them on a baking sheet and toast lightly under the broiler for 1-2 minutes per side until golden. Set aside.
- 5
Remove the bay leaves and thyme sprigs from the soup. Ladle the hot soup into oven-safe individual crocks or bowls. Place one or two toasted baguette slices on top of each serving, ensuring they are partially submerged.
- 6
Generously sprinkle 45g freshly grated Gruyère cheese over the bread in each bowl (180g in total), covering it completely. Place the bowls on a baking sheet and broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. Serve immediately with caution, as the bowls will be very hot.
Frequently Asked Questions
What is French onion soup?
French onion soup is a traditional French soup consisting of caramelized onions in a broth, topped with a baguette slice and melted cheese. It is typically served as a starter or a light main course, often enjoyed during colder months.
How should I prepare the onions for the best French Onion Soup?
Use large yellow onions, peeled and very thinly sliced (about 1/8-inch thick). Thin slicing ensures they caramelize evenly and melt into the soup.
What's the secret to perfectly caramelized onions, and how long does it take?
The key is cooking them slowly over low to medium-low heat for at least 30-45 minutes, stirring frequently. This allows their natural sugars to develop a deep, rich brown color and sweet flavor without burning.
What's the best cheese for French Onion Soup, and how do I get that perfect golden crust?
Gruyère cheese is traditional and melts beautifully, but Emmental or Comté are excellent alternatives. For a golden crust, toast the baguette slices, top with grated cheese, and broil briefly until bubbly and browned.
Can I use any beef broth, or is there a specific type recommended for rich flavor?
For the deepest flavor, opt for a high-quality, rich beef broth or stock, preferably low-sodium so you can control the seasoning. Avoid highly processed broths which can make the soup taste artificial.
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