Lunch · 45 min · french

French Onion Soup Gratinee

French flavors, weeknight effort. Yellow onions meets beef or veg broth in a 45-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 18 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 Yellow onions
• 3 cups Beef or veg broth
• 1/2 cup Gruyere
• 1 Baguette slice
• 1 tbsp Butter
• 1/2 tsp Thyme

Steps

1. Thinly slice the onions pole to pole into even half-moons. Melt the butter in a large heavy pot over medium heat.
2. Add the onions with a pinch of salt and cook, stirring every few minutes, for 25-30 minutes until they turn deep golden-brown and jammy. If they start to catch, add a splash of water and scrape the pot.
3. Stir in the thyme, then pour in the broth. Bring to a boil, then simmer gently for 10 minutes so the flavors meld. Taste and adjust the salt.
4. Position the oven rack near the top and turn the broiler to high. Ladle the soup into oven-safe bowls and float a slice of baguette on each.
5. Heap the grated gruyere over the bread so it blankets the surface edge to edge.
6. Set the bowls on a sheet pan and broil 2-3 minutes, watching constantly, until the cheese is melted, bubbly, and browned in spots. Let them sit 2 minutes — the bowls are lava-hot — before serving.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes