Culinary Institute of America Recipe
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Onion Soup

Soupe à l’Oignon Gratinée

This and other great recipes can be found in The Culinary Institute of America's Bistros and Brasseries: Recipes and Reflections on Classic Café Cooking cookbook.

Onion soup recipe by The Culinary Institute of America



Makes 6 Servings

  • 6 tbsp unsalted butter
  • 8 1/2 cups sweet onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp curry powder
  • 1-1/2 cups Chablis wine
  • 2 tbsp all-purpose flour
  • 8 cups cold beef stock
  • Salt and pepper as needed
  • Cayenne pepper as needed
  • 12 toasted baguette slices, 1/4-inch thick
  • 3 cups grated Gruyère cheese
  • 1 tsp chopped parsley


  1. Preheat the oven to 450°F.
  2. Heat the butter on medium heat in a large, thick-bottomed pan. Add the onions and sauté until they’re softened and a light caramel color, 20 to 25 minutes.
  3. Add the garlic and curry powder and continue to cook for another 2 minutes, until the spices release their oils and subsequent aroma. Add the Chablis and reduce until the wine is cooked dry, 18 to 20 minutes. Add the flour and cook for 2 more minutes.
  4. Take the pan off the heat and pour in the cold stock, stirring thoroughly to distribute the flour throughout the soup. Return the pan to the heat and bring to a boil; reduce the heat to low and simmer for 30 minutes.
  5. Season the soup as needed with salt, black pepper, and cayenne pepper. Ladle the soup into oven-safe bowls, and top with slices of toasted baguette covered with plenty of Gruyère. Place the soup into the oven or under a broiler and cook until it’s golden brown and bubbly, about 10 minutes.
  6. Sprinkle each bowl of soup with parsley and serve it immediately.

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