Classic Parisian French Onion Soup Gratin Recipe

This gratinée version of onion soup is considered a Parisian classic, to be eaten at very late (or very early) hours after a night out in town. It’s really quite marvelous how just a few ingredients, including the humble onion, can become such a delicious, restorative broth. Although it conquered the big city, this recipe is evidently a typical example of rustic yet ingenious cooking. Day-old bread is fine to use (to avoid waste), as it will be moistened by the liquid.

This recipe is from Ginette Mathiot’s new cookbook, Classic French Recipes.

Ingredients

Method

1. Preheat the oven to 475°F/240°C/Gas Mark 8.
2. Melt the butter in a large pot over low heat. Add the onions and cook, stirring occasionally, for 10 minutes until golden brown. Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned. Pour in the broth (stock) and simmer for 10 minutes. Season with salt and pepper.
3. Place the bread, if using, in an ovenproof tureen, then strain the soup to remove the onion and pour it over the bread. Alternatively, return the strained soup to the pot, add the vermicelli, and cook for a few minutes until the pasta is tender, then pour into an ovenproof tureen.
4. Sprinkle with grated cheese and brown in the oven for 10 minutes. Remove from the oven and serve warm.