French Onion Soup au Gratin

Soups & Stews

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Serves 10 to 12

  • 1 stick butter
  • 10 large onions, thinly sliced
  • 2 cups dry white wine
  • 1 gallon rich stock (turkey, vegetable, beef, or chicken)
  • 3 bay leaves
  • 1 tablespoon dried thyme
  • 1/4 cup worcestershire sauce (or more to taste)
  • Creole seasoning
  • 1 French baguette, sliced into rounds, toasted
  • 1 pound gruyere cheese, shredded

French Onion Soup au Gratin

 French Onion Soup au Gratin

Click image to enlarge


Add oil to a large Dutch oven set over medium heat. Add onions, stir; cook, stirring frequently, until onions have caramelized, de-glazing pan with small amounts of water as necessary, about 45 minutes. Increase heat to medium-high; add wine and cook until liquid is reduced by half, about 10 minutes. Increase heat to high. Add stock, bay leaves, thyme, worcestershire, and Creole seasoning. Bring to a boil, cover, reduce heat to medium-low and cook until onions break down and soup is thick, about 2 hours. 

Heat a low broiler.

For each serving fill an individual oven-proof soup crock with hot soup; top with toasted bread rounds, top bread rounds with cheese. Broil until cheese is melted and golden.

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