Recipe Types: American Grub , Desserts , Dry Rubs , French Cuisine , Grilled , Italian , Mexican Eats , Salad , Seafood

Soupe à l’oignon gratinée (French Onion Soup)

  • Servings : 4-6
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 60m

A few years back, I asked the maitre d’ at Chefs de France restaurant in Epcot if they would share the recipe for their French Onion Soup. I gave them my email address and never gave it another thought until getting an email 3 months later with the recipe. I really love their French Onion Soup, so I thought I would share the recipe. Enjoy!

To make the bouquet garni, wrap the fresh herbs in some cheese cloth, and tie with kitchen string.


  • 1 lbs. yellow onions
  • 5 oz. unsalted butter
  • 2 tbsp. flour
  • 2 quarts beef stock
  • 1 small bouquet garni consisting of parsley, thyme, bay leaves, rosemary
  • 1/2 lb. French bread
  • 9 oz. Gruyere cheese


Step 1

Mince the onions. Saute the onions in butter until brown, but don't burn them.

Step 2

Sprinkle on the flour and stir a few times, to form a roux.

Step 3

Put 2 quarts of beef stock in a soup kettle. Add the salt & pepper and the bouquet garni. Cook over low heat for 40 minutes, discard the bouquet garni.

Step 4

Cut the bread into very thin slices and lightly dry them in the oven (don't burn them). Put the bread in ovenproof bowls.

Step 5

After tasting the stock and adjusting the salt and pepper, pour the stock over the bread. Cover the surface with cheese.

Step 6

Set the soup bowls on a baking tray in a 450-degree oven and cook until the cheese is melted and a golden color.

Step 7

Bon Appetit!

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