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Onion Soup au Gratin


2 Tbsp (30 ml) butter
4 white onions peeled and sliced
1 Tbsp (15 ml) flour
¼ cup (50 ml) dry white wine
5 cups (1.2 L) beef stock
½ cup (125 ml) grated cheese (Gruyère or Mozzarella)
4 toasted rounds French bread
pinch thyme
pinch marjoram
bay leaf
several drops of Tabasco sauce
salt and pepper to taste


  1. Add sliced onions to heated butter in large sauce pan

  2. cook, uncovered for 15 minutes over medium-low heat. Stir often and scrape bottom to brown onions

  3. Add flour, mix well, and cook for two more minutes

  4. Add wine and cook 2 minutes over high heat, stirring occasionally

  5. Add beef stock, seasonings and herbs. Stir and bring to a boil

  6. Cook, partially covered at low heat, for twenty minutes. Stir occasionally.

  7. Place 2 Tbsp (30 ml) cheese in the bottom of ouvenproof soup bowls.

  8. Pour in soup, add bread and cover with remaining cheese. (Add more cheese is desired/needed.)

  9. Broil in oven, six inches (15 cm) from top element for five minutes.

  10. Serve immediately

1 serving has approximately 227 calories, 21 g carbohydrates, 11 g protein, 11 g fat, 0.6 g fiber
From Easy Cooking for Today by Pol Martin. Copyright © 1988 by Brimar Publishing Inc. ISBN=2-920845-07-1

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