Onion Soup Gratinée

  • Author: Stephanie Bosch


A quote from the Balthazar’s cookbook…”Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl.  The tradition, down known as chabrot, dictates a quick swirl of wine into the tail-end of the hot broth and then a hearty gulp right from the bowl.” 



  • 1/4 cup plus 1 tablespoon olive oil
  • 4 medium yellow onions, peeled, halved through the stem end, and sliced 1/4 inch thick
  • 1 tablespoon unsalted vegan butter
  • 1 garlic clove, peeled and thinly sliced
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 3/4 cup dry white wine
  • 2 quarts vegetable stock
  • 1/2 cup port
  • 6 slices of sourdough bread, about 1 inch thick, toasted
  • 2 cups Miyoko’s vegan mozzarella, coarsely grated.


In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden color, approximately 30 minutes.

Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes.

Add the vegetable stock and simmer for 45 minutes. Preheat the broiler. Remove the thyme springs and bay leaf, and swirl the port into the finished soup.

Ladle the soup into the 6 ovenproof bowls.

Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/3 cup of Mozzarella onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.

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