This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe
Grated onion soup
by Waatokok Kitchen
Onions slowly caramelized until sweet and rich, simmered in a full-bodied broth, and finished just right: with toasted bread and melted, golden Gruyère cheese on top. A comforting dish that depends almost entirely on patience—the onions do all the work.
- Servings
- 4
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Difficulty
- Medium
- Category
- Soup
- Cuisine
- French
- Serve
- Hot
- Texture
- Liquid / Brothy, Chunky
- Techniques
- SautéBoilBake
- Meal
- LunchDinner
- Family meal
- Date night
Tips
Low heat and patience are the key here—if the onion starts to stick or brown unevenly, lower the heat instead of stirring faster. Here’s a video to help you make this dish.
Ingredients
Yellow onion (thinly sliced) (6 pieces)
No price yet
Butter (3 tablespoons)
≈ $11.15 MXN
Olive oil (1 tablespoon)
$4.18 MXN
Garlic (minced) (2 cloves)
≈ $0.66 MXN
Flour (1 tablespoon, 10 g)
$0.31 MXN
Dry white wine (1/2 cup)
No price yet
Beef broth (1 1/2 L)
No price yet
Laurel (1 bunch)
$10.90 MXN
Thyme (3 ramas)
No price yet
Salt (Al gusto)
No price yet
Black pepper (Al gusto)
No price yet
Baguette (8 slices)
No price yet
Grated Gruyère cheese (200 g)
No price yet
WaatoPrice
Price reference: Guadalajara, Jalisco
Estimated cost so far
≈ $27.20 MXN
≈ $6.80 MXN per serving
5 of 13 ingredients
priced
Prices are approximate. · Last updated Oct 8, 2026
Some prices may be outdated.
Tools
Knife
Cutting board
Dutch oven
Wooden spoon
Baking sheet
Oven
Ladle
Steps
- 1. Prepare1 min
Slice the onion into thin slices, mince the garlic, and slice the baguette.
- 2. Caramelize the onion45 min
Melt the butter in a large pot over medium-low heat, adding the olive oil as well if you’re using it (this helps prevent the butter from browning too quickly at first). Add the onion and cook over low heat, stirring occasionally, until it’s deeply golden and soft like jam. This really takes 40 to 50 minutes—resist the temptation to rush it by turning up the heat, or the onion will end up tasting flat instead of sweet.
- 3. Prepare the base3 min
Add the garlic, if using, and cook for 1 minute until fragrant. Sprinkle in the flour and stir to coat the onion, cooking for 1–2 minutes to remove the raw taste from the flour.
- 4. Add the wine and simmer22 min
Pour in the wine, if using it, scraping up the browned bits stuck to the bottom of the pot, and let it reduce for a couple of minutes. (No wine? Use a little more broth instead, using the same scraping motion, and continue below.) Add the broth, along with the bay leaf and thyme if using. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes. Season with salt and pepper, and remove the bay leaf and thyme sprigs if you added them.
- 5. Toast the bread9 min
Arrange the baguette slices on a baking sheet and toast them in the oven until they are lightly browned and crispy around the edges, 8–10 minutes.
- 6. Assemble and brown under the broiler4 min
Serve the soup hot with a ladle into oven-safe bowls, top each with toasted bread, and generously sprinkle with grated Gruyère cheese. Place under the broiler (or in a very hot oven) until the cheese melts, bubbles, and browns in places, 3–5 minutes—watch it closely, as the broiler works quickly. Serve immediately, piping hot.
Substitutions & variations
- Don't have any dry white wine? Omit it and add a little more beef broth, gently scraping the bottom of the pot to loosen and incorporate the browned bits that have stuck to it.
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