Type to search

French Onion Soup Gratinée

Serves 4


  • 4 tablespoons olive oil
  • 2 large red onions, thinly sliced
  • 2 large white (Vidalia) onions, thinly sliced
  • 2 large shallots, thinly sliced
  • 4 cups beef broth
  • 4 cups chicken broth
  • 1 1/2 cups sherry
  • 3 bay leaves
  • salt and pepper to taste
  • 4 thick slices French bread
  • 4 slices Gruyere cheese  
  • 4 slices Provolone cheese


  1. Heat olive oil in a large pot over medium-high heat.
  2. Stir in the sliced onions and shallots. Cook, stirring frequently, until the onions are caramelized and almost syrupy.
  3. Add beef broth, chicken broth, sherry and bay leaves to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  4. Cover and keep hot over low heat while preparing the bread.   
  5. Preheat broiler.
  6. Arrange the bread slices on a baking sheet and broil 3 minutes—turning once—until well-toasted on both sides. Remove from the broiler (leave broiler on).
  7. Arrange 4 large, oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with the hot soup mixture.
  8. Top each bowl with 1 slice each of toasted bread, Gruyere and Provolone.
  9. Place soups under broiler for 2 minutes or until bubbly and golden brown.

Serve immediately.

Hudson Valley Restaurant Week is back this April 8-21!