Hearty Onion Soup Gratin

Prep Time:
1 hrs
Total Time:
1 hrs 5 mins

There may be no better companion on a cold winter day thanthis 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.


  • ¼ 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 (¾ inch thick) day-old Tartine Bakery's Country Bread

  • 8 slices Gruyere, Cantal, or Raclette cheese


  1. Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.

  2. Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.

  3. Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.

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

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