French Onion Soup Quick Gratinée
Experience the rich, savory depth of classic French Onion Soup without spending hours on caramelizing onions. This quick version delivers the signature sweet, beefy broth and is topped with a perfectly melted, bubbly layer of Gruyère cheese and bread—pure « Miam! » comfort.
Ingrédients
Method
- Quick Caramelization: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the sliced onions, sugar, and salt. Cook for 15-20 minutes, stirring occasionally. The onions should be deeply golden brown and very soft—this is the key to the flavor!
- Deglaze: Sprinkle the flour over the onions and stir for 1 minute. Pour in the white wine (or sherry) and scrape up any brown bits from the bottom of the pot. Cook until the liquid is mostly evaporated.
- Simmer: Add the beef broth, water, and bay leaf (if using). Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to deepen. Remove the bay leaf before serving.
- Gratinée (Broiling): Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of the soup. Cover the bread and soup surface generously with shredded Gruyère cheese.
- Broil: Place the bowls on a baking sheet and broil for 1-2 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. Serve immediately.
