Onion and gratin cheese soup

Onion and gratin cheese soup

The onion soup and gratin cheese is a recipe very typical of France, and was considered at the time of the French Revolution as a very humble dish made with simple ingredients, although its preparation was somewhat more meticulous, which made it a dish very important.


300 gr of sweet onions
30 g of butter
1 tablespoon of oil
1 spoon of sugar
Salt and pepper to taste
3 tablespoons of flour
1 liter vegetable broth
50 ml white wine
4 slices of baguette bread
100 ml olive oil
2 cloves of garlic
60 gr of grated cheese


Let’s start by melting the butter in a casserole dish. Once this is done, sauté the finely chopped onion and garlic, along with the oil, salt and pepper for about 15 minutes on a low heat, covering the casserole.

Sprinkle the flour and then stirring at the same time, so that the soup thickens. We add the white wine and let it evaporate for a couple of minutes. It is time to put the vegetable broth, and correct salt and pepper if necessary. Let boil for 15-20 min on very gentle heat.

On the other hand, we toasted a few slices of bread and spread them with a little garlic and olive oil. Once the soup is served with the slice of bread, place some grated cheese on top and grate it in the oven for 20 min at 175oC.