Onion Soup Gratinée

Preparation info

  • Difficulty


  • Six

    or more servings.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 large Bermuda onions
  • 4 tablespoons (½ stick) butter
  • 1 clove garlic, finely minced
  • Salt and coarsely ground black pepper to taste
  • 1 tablespoon flour
  • 4 cups fresh or canned beef broth
  • 2 cups water
  • ½ teaspoon thyme
  • ¼ bay leaf
  • 12 thin slices French or Italian bread
  • ½ cup grated Gruyere or Swiss cheese


  1. Peel the onions and slice them almost wafer-thin.

  2. Heat the butter in a large saucepan or small kettle and add the onions and garlic. Add the salt and pepper and cook, stirring, over low heat until onions are golden-brown. Do not burn.

  3. Sprinkle the onions with the flour and continue cooking and stirring for 3 or 4 minutes more. Add the broth, water, thyme, and piece of bay leaf and bring to the boil. Simmer for ½ hour or more.

  4. Meanwhile, preheat the oven to 500 degrees. Place the bread on a baking sheet and bake, turning the slices once, so that they brown well and evenly.

  5. Turn the soup into a -quart heatproof casserole.

  6. Float the toast on top and sprinkle with cheese. Place the casserole in a baking dish to catch the drippings. Bake until soup is steaming hot and the cheese melted and golden.