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French Onion Soup Gratinée Recipe with Salade Lyonnaise for Easy Cozy Brunches

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A cozy and elegant French onion soup topped with melted Gruyère cheese paired with a fresh, peppery Salade Lyonnaise featuring warm bacon vinaigrette and runny eggs. Perfect for leisurely weekend brunches or light dinners.

Ingredients

Scale
  • 6 large yellow onions (about 3 pounds / 1.3 kg)
  • 4 tablespoons unsalted butter (56g)
  • 1 tablespoon olive oil (15ml)
  • 8 cups beef broth (1.9 liters)
  • 1 cup dry white wine (240ml)
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced about ½ inch (1.3 cm) thick
  • 2 cups shredded Gruyère cheese (200g)
  • 1 large head frisée lettuce (about 6 cups / 180g)
  • 6 slices thick-cut bacon
  • 4 large eggs
  • 1 small shallot, finely minced
  • 2 tablespoons red wine vinegar (30ml)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven’s broiler to high. Slice the baguette into ½-inch thick rounds and toast them on a baking sheet under the broiler, about 2 minutes per side, until golden and crisp. Set aside.
  2. Melt butter with olive oil in your Dutch oven over medium-low heat. Add the sliced onions and stir to coat. Cook slowly, stirring every 5 minutes, until they turn a deep golden brown and smell sweet—this can take around 40-50 minutes. Lower heat if onions stick or brown too fast.
  3. Add the white wine to the caramelized onions and scrape the pan bottom to release browned bits. Add beef broth, thyme sprigs, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes to concentrate flavors. Season with salt and pepper to taste. Remove thyme and bay leaf before serving.
  4. While the soup simmers, cook bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, reserving the drippings in the pan. Finely mince the shallot and add it to the warm bacon drippings. Stir in red wine vinegar and Dijon mustard to make the warm vinaigrette dressing. Season with salt and pepper. Toss the frisée gently in the dressing, crumble bacon on top, and set aside.
  5. Poach eggs in simmering water with a splash of vinegar for 3-4 minutes for runny yolks, or soft-boil for 6 minutes for a slightly firmer texture. Drain and keep warm.
  6. Ladle the hot soup into oven-safe bowls. Float 2-3 toasted baguette slices on top of each bowl, then heap shredded Gruyère generously over the bread. Place bowls on a baking sheet and put under the broiler until the cheese bubbles and turns golden brown, about 3-5 minutes. Watch closely to avoid burning.
  7. Serve the bubbling French onion soup gratinée immediately with the dressed Salade Lyonnaise on the side. Top the salad with the warm, runny eggs.

Notes

Slowly caramelize onions over medium-low heat to avoid bitterness. Use Gruyère cheese for best melting and flavor. Watch broiler carefully to prevent cheese from burning. Poach eggs just before serving for runny yolks. Warm vinaigrette softens frisée and mellows bitterness. Store soup without bread and cheese separately; reheat gently and add fresh toppings before broiling.

Nutrition

Keywords: French onion soup, gratinée, Salade Lyonnaise, brunch recipe, caramelized onions, Gruyère cheese, bacon vinaigrette, poached eggs, cozy meal

Find it online: https://novanosh.com/french-onion-soup-gratin-e-e-recipe-with-salade-lyonnaise-for-easy-cozy-brunches/