A December Full of Recipes: Soupe à l’Oignon Gratinée ~ Philippe Corbet

When it comes to the ultimate French comfort food, look no further than Soupe à l’Oignon Gratinée. In our spring issue we profiled West Islip’s Roots Bistro Gourmand and were more than thrilled when their executive chef, Philippe Corbet, shared his recipe for this traditional French soup. Bon appétit!


Soupe à l’Oignon Gratinée
Recipe by Philippe Corbet, Executive Chef and co-owner at Roots Bistro Gourmand

Ingredients for broth:
5 ox tails
4 whole chicken bones
4 onions, quartered
1 bulb of garlic, minced
½ celery head, diced
3 large carrots, diced
2 bottle white wine
4 sprigs rosemary
4 sprigs thyme
1 bunch parsley

For Soup:
10 onions, sliced
½ cup chopped garlic
1 cup white wine
1 sprig rosemary
1 sprig thyme
Salt & pepper to taste

For Topping:
Day old baguette, sliced
Gruyère cheese, shredded

Prepare  broth: Preheat oven to 400°. Roast bones in oven at 400° until caramelized and brown. Turn stove top on high. In large stockpot, cook onion quarters until burnt. Add oil and chopped celery, carrots and garlic. Cook until caramelized. Add roasted bones, herbs, white wine and water to cover. Slow cook for a minimum of five hours, with 10 hours being optimal. Strain. Set broth aside and discard everything else.

Prepare soup: Turn stove to medium-high. In a large pot, caramelize onions. Add garlic and white wine. Reduce by half. Add broth. Cook for 1 hour on low heat. Add salt and pepper to taste.

To Serve: Preheat oven to 400°. Ladle soup into Crock-Pots or oven safe bowls. Top with sliced baguette and cover generously with Gruyère cheese. Place bowls on sheet pan and leave in oven until cheese is bubbly and brown. Serve and enjoy!