New This Month

Hearty Onion Soup Gratin

There may be no better companion on a cold winter day than this comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

  • Prep:
  • Total Time:


  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 teaspoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 cups beef stock
  • 4 small carrots, halved lengthwise
  • 3 baby turnips, peeled and cut into wedges or chunks
  • 4 small dried bay leaves
  • 4 large slices (3/4 inch thick) day-old Tartine Country Bread
  • 8 slices Gruyere, Cantal, or Raclette cheese


  1. Heat oil in a skillet over medium heat. Cook onions until soft and translucent, about 8 minutes. Reduce heat to low. Add thyme, and cook, stirring occasionally, until onions are deep golden brown, 35 to 40 minutes. Season with salt and pepper.

  2. Preheat broiler with rack about 6 inches from heat source. Bring beef stock to a boil. Add carrots and turnips. Reduce heat, and simmer, covered, until vegetables are almost tender, about 5 minutes.

  3. Divide vegetables evenly among 4 ovenproof bowls using a slotted spoon. Divide onions among bowls. Add 1 bay leaf to each. Set bowls on a rimmed baking sheet. Divide hot stock among bowls.

  4. Top each with 1 slice of bread, then 2 slices of cheese. Broil until cheese is golden and bubbling, about 5 minutes. Transfer to 4 serving bowls if desired.

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