Individual French Onion Soup Gratins – Cheesy, Golden & Comforting

If you’ve ever stood by your stove, wooden spoon in hand, and wondered (possibly out loud) why onions take so long to caramelise—well, hello. You’re in the right place! This recipe for individual French onion soup gratins is my answer to the soggy, bland bowls I’ve gotten at some restaurants. It’s the sort of thing I make when it’s raining or I’ve had a cranky day or—let’s be honest—whenever I need an excuse to melt cheese on something. The first time I made these was for a friend’s birthday dinner, and we all ended up insisting on seconds, which totally threw off my careful plans for leftovers. Ha, classic.

Why I Keep Making These (And My Family’s Thoughts Too)

I make this when we need dinner to feel like a hug. My family goes crazy for these individual portions because everyone gets their own bubbling, cheesy little bowl (no fighting over the crusty cheese!). Sometimes the onions try my patience (I mean, who really enjoys standing there for 40 minutes?), but when you peek in the oven and see everything all golden and bubbly—you’ll know it was worth the wait. My brother claims it tastes better when slightly over-baked… personally, I’ve set off the smoke alarm at least once, so proceed at your own risk.

What You’ll Need To Make These Cheesy, Golden Gratins

• 4-5 medium yellow onions, thinly sliced (Honestly, white onions work just fine if that’s what’s rolling around in your pantry. My grandmother always insisted on Vidalias but, you do you.)
• 3 tablespoons butter (Sometimes I cheat and use half olive oil—don’t tell anyone.)
• 1 tablespoon flour (Any all-purpose will do. I tried whole wheat once—not recommended.)
• 1 litre beef or veggie broth (In a pinch, those bouillon cubes dissolve just fine.)
• 1/2 cup dry white wine (Optional, and sometimes I just splash in a bit more broth if I’m out.)
• 1 teaspoon fresh thyme (Or, dried if that’s all you’ve got. I can never find my thyme shears anyway.)
• 1 bay leaf
• Salt and black pepper, to taste
• Day-old baguette, sliced (Ciabatta is a decent pinch-hitter. Did you know pumpernickel is NOT a good substitute? Now you do.)
• Gruyère or Swiss cheese, grated (about 2 cups, but go nuts) (Cheddar is okay for the cheese rebels out there.)

How I Throw This Together (Step By Step, More or Less)

1. Grab a biggish pot or Dutch oven and melt your butter over medium heat. Pile in the onions. They’ll seem like a mountain; they cook down (eventually).
2. Stir onions every five or ten minutes (or, honestly, whenever you remember). Don’t be afraid of dark brown bits—just don’t let them burn. This part takes ages, but it’s worth it. Go ahead and put on your favorite playlist, you’ll be here awhile.
3. Sprinkle the flour over the onions, stir for a minute. This helps thicken things up.
4. Pour in the wine—and enjoy that sizzle. Scrape up any stuck-on bits (I call these flavor nuggets). Let it bubble for a minute.
5. Add broth, thyme, bay leaf, salt and pepper. Bring to a simmer. I let it gently bubble for about 20 minutes while I slice bread and regret not buying pre-shredded cheese.
6. Taste for seasoning. This is where I sneak a spoonful, because you have to make sure it’s right…right?
7. Ladle soup into heatproof bowls. Top each with a slice or two of bread—don’t worry if it doesn’t fit perfectly. Pile a scandalous amount of cheese on top.
8. Broil until bubbly and golden-brown on top. Watch very closely! I may have caught one batch just in time after getting distracted by the dog. Happens.

Notes (a.k.a. The Things No One Tells You Until It’s Too Late)

• Onions shrink. A lot. Seriously, don’t panic when you see that mountain disappear. It’s not kitchen magic, just science (or maybe both?).
• If you use too much flour, it gets a bit gloopy, so go easy. Learned that the…well, thick way!
• Day-old bread holds up better, but sometimes I use whatever’s lying around. Once even tried a doughnut in a moment of madness. Would not repeat.

Variations I’ve Actually Tried (and One I Wish I Hadn’t)

• Tried a splash of brandy once—gave it a nice kick, but maybe not for the kiddos.
• Cheddar for Gruyère? Sacrilege, maybe, but actually quite decent, especially if you like it sharp!
• Pumpernickel bread: disastrous. Unless you like soggy molasses vibes—proceed with caution.
• Threw some roasted garlic in last winter; highly recommend if you are a garlic person.

What To Use If You Don’t Have Fancy Equipment

Those classic, lion’s head French soup bowls are great, but honestly, I just use ovenproof mugs (the taller, the better). If all you have are regular bowls—set the bread and cheese on a baking sheet and melt under the broiler, then plop them in the soup. Not exactly traditional, but it gets the job done. Oh, and a good, sharp knife for those onions will save you a headache. Or tears. Or both.

Keeping (Or, Not-Keeping) Leftovers

You can cover and stash leftovers in the fridge for 2-3 days, though honestly, in my house, it never lasts more than a day! If you somehow manage it, reheat gently—the cheese can get funky if you nuke it. But I actually think it tastes better the next day, when the flavors all meld together. Magic of leftovers, right?

How I Love To Serve These (Family Traditions Welcome)

I usually balance a big green salad on the side (something crisp and sharp, like arugula). Every now and then, my cousin insists on adding a splash of hot sauce to his bowl—different strokes. And if you’re feeling fancy, a glass of white wine makes it feel like you’re out at a cute corner bistro, even if you’re just in your pajamas at home.

The Tips I Learned the Hard Way

• I once tried rushing the onions by cranking up the heat—they just burned. Slow and steady genuinely is the way.
• Taste before salting. Some broths are saltier than they seem… ask me how I know (no, seriously, don’t).
• Broiling is not the time for multitasking. Cheese can go from golden to black in no time flat—set a timer if you, like me, get easily distracted.

Frequently Asked Questions (Literally Things Friends Have Asked Me)

“Can I make this vegetarian?”

Absolutely, just use veggie broth! I’ve done it loads of times when my vegetarian mate comes for dinner. Still tastes spot-on.

“Is it worth splurging on fancy cheese?”

If you want to, go for the Gruyère. But honestly, supermarket Swiss works well, and I’ve even used a random mix from the fridge. No cheese snobbery here!

“Do I really need oven-safe bowls?”

If you have them, great—if not, do what I do and broil the bread and cheese separately, then dunk on top. Tastes the same, promise.

“How do you keep from crying your eyes out with all those onions?”

Ha! No magic trick here, but chilling onions for a bit before chopping seems to help, at least for me (and maybe it’s just in my head?). Or wear sunglasses, if you’re feeling wild.

“Where did you learn this recipe?”

Bits and bobs form cookbooks and websites over the years—places like Serious Eats and Smitten Kitchen. But like everyone, I’ve made it my own.

Oh, and one last thing before I forget (and wander off on a tangent): If you’re looking for more ways to up your soup game, definitely check out some new broths on Bon Appétit—I find the reviews actually pretty helpful!

★★★★★ 4.50 from 24 ratings

Individual French Onion Soup Gratins – Cheesy, Golden & Comforting

yield: 4 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

These individual French onion soup gratins are loaded with caramelized onions, rich beef broth, and topped with golden, bubbly cheese—perfect for a comforting, cheesy dinner starter.

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Ingredients

• 3 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cups beef broth, low sodium
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh thyme leaves
• 8 slices baguette, about 1/2-inch thick
• 1 1/2 cups Gruyère cheese, grated
• Salt and black pepper, to taste

Instructions

1. 1
   In a large saucepan, melt butter with olive oil over medium heat. Add sliced onions with a pinch of salt and cook, stirring frequently, until onions are deeply caramelized and golden brown, about 25-30 minutes.
2. 2
   Stir in flour and cook for 1 minute. Add white wine and scrape up any browned bits from the bottom of the pan. Add beef broth and thyme, then bring to a simmer.
3. 3
   Simmer the soup for 10-15 minutes. Season with salt and black pepper to taste.
4. 4
   Preheat the broiler. Ladle soup into four oven-safe bowls. Top each with two baguette slices and a generous portion of Gruyère cheese.
5. 5
   Place bowls under the broiler until the cheese is melted, bubbly, and golden, about 2-3 minutes. Serve hot and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390cal

Protein: 17 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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