Gratinee Lyonnaise (Onion Soup)

Gratinee Lyonnaise (Onion Soup)
October 07 00:00 2002 Print This Article
Gratinee Lyonnaise (Onion Soup)

Serves 6 to 8 people

Gratinee is easy to make, but takes some time to cook because the onions require at least 45 minutes of slow cooking to become tender and digestible.


  • 2 pounds onions, finely sliced(900 g)
  • 6 tablespoons butter (75 g)
  • 2 tablespoons vegetable oil (30 ml)
  • 4 tablespoons flour (45 g)
  • 2 quarts hot beef stock (2 liters)
  • 3 cups dry white wine (3/4 liter)
  • 1/2 cup port (125 ml)
  • Salt, freshly ground pepper
  • 12 slices French bread
  • 1 tablespoon olive oil (15 ml)
  • 3 cloves garlic
  • 3/4 cup grated Gruyere and Parmesan cheese, combined (75 g)


  1. Heat the butter and oil over low heat in a large saucepan, put in the sliced onions and cook until translucent. After 30 minutes sprinkle on the four, stirring it in well, and then add the heated stock and white wine. Season lightly with salt and pepper. Let the soup simmer very gently for 30 to 40 minutes, then taste for seasoning and add the port.
  2. While the soup cooks, make the crutons. Preheat the oven to 350 degrees F. Lay the bread slices on a cookie sheet or piece of aluminum foil and heat them in the oven for 15 minutes, until they are dry and toasted. Brush with oil on both sides and rub with a cut clove of garlic.
  3. Pour the soup into heated bowls, float the crutons on top, and sprinkle generously with cheese. Place the bowls under a very hot broiler and serve when the top is melted and golden brown.

Source: A Taste of France

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