French Onion Soup

Soupe à L’Oignon Gratinée

Preparation info

  • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This easy soup takes a little time, but that’s what makes it so savory and filling. A bistrot favorite and a winter staple, this soup makes a perfect starter for a dinner party or a simple lunch amongst friends.


  • 2 tablespoons (30 grams) salted butter
  • 3 cups (350 grams) yellow onions, finely sliced
  • 2 tablespoons all-purpose flour
  • ½ cup (120 mL) dry white wine
  • 3–5 fresh or dried thyme sprigs
  • 1 dried bay leaf
  • Salt and pepper
  • 8 cups (2 liters) beef stock
  • 1 baguette, cut into ½ inch (2 cm) slices
  • 2 cups (250 grams) grated Gruyère



Melt butter on medium-high heat in a large pot. Add finely sliced onions and brown them, being careful not to let them burn (you can add water if necessary to prevent them from sticking to the pan). When onions are browned, after approximately 15–20 minutes, stir in flour followed by wine. Add thyme, bay leaf, and a dash of salt and pepper. Add beef stock and bring to a boil. Reduce heat to low and cover, cooking for 25–30 minutes, until soup slightly thickens.

Set oven to broil on high. In separate, oven-safe bowls, or in a large oven-safe pot, prepare the gratin portion of the soup. Place half the baguette slices, covered with half the cheese, on the bottom of the pot, or equal parts of half of the cheese and bread in four separate bowls already filled with soup. Place bowls or pot in the oven under high heat and let grill until cheese is melted and bread is slightly toasted. Top with a turn of ground pepper and serve immediately.