COOKLY.RECIPES
Soupe a l'Oignon Gratinee
Camille Berthier
Chef, Bistrot des Halles Neuves, Paris, FR
C
LEGEND

Soupe a l'Oignon Gratinee

2 h 30 min total100 min hands-onServes 4Easy

$14.99top of the ladder
Verified cooks
1263
Nailed it
83%
Tier now
LEGEND
Ceiling
$14.99

This recipe has reached the top of the ladder

LEGEND → —

Ninety minutes of onions in one pan, which is the only part that matters.

WHAT YOU GET

  • The chef's hidden note — the technique no cookbook prints
  • Every component built from scratch, each with its own spec
  • Films on choosing and judging the produce before you buy it
  • Gross and net gram weights for every ingredient, per portion
  • Time and temperature at each stage, as run in the restaurant
  • A photo at every step that can go wrong
  • Substitutions for anything hard to find where you live
  • What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment
Wide heavy pan, Oven-safe bowls, Grill or salamander
Allergens
Gluten, Milk, Sulphites
Method
17 steps · 14 photographed · 5 filmed
Components
2 made from scratch
Films
3, 15 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Caramelised onions

Film

Sliced onions cooked in butter over moderate heat, deglazed each time the pan browns.

This is the soup. Everything else is stock and bread, and no shortcut produces the colour the deglazings do.

  • Onions000 g
  • Butter000 g
Steps
7
Time
1.7 h
Hands-on
70 min

Makes 600 g from 2 kg onions · keeps 5 days

Up to 5 days ahead, or frozen

Weights and method unlock on purchase

Gratin top

Day-old baguette dried in the oven, floated on the soup and covered with grated Comte and a little Gruyere.

Fresh bread dissolves into the soup within a minute; dried it holds the cheese up long enough to brown properly.

  • Baguette000 g
  • Comte000 g
Steps
4
Time
25 min
Hands-on
15 min

Makes Tops 4 bowls

Dry the bread up to 2 days ahead

Weights and method unlock on purchase
WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

  • Onions000 g
  • Butter000 g
  • Beef stock000 g
  • Dry white wine000 g
  • Cognac000 g
The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 15 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING5:00

Onion varieties and what they do to the colour

TECHNIQUE6:00

Reading the fond: when to deglaze

KIT4:00

Getting a gratin top without a salamander

METHOD

STEP BY STEP — 17 STEPS

14 photographed · 5 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 17 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.

Hardest step: not rushing the onions — step 10 of 17.

  1. 01

    Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.

    Free preview
  2. 02
  3. 03
  4. 04
  5. 05
  6. 06
  7. + 11 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Camille Berthier watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

  1. 01

    The widest pan you own

    What to do about it
  2. 02

    Deglazing with water before wine

    What to do about it
  3. 03

    A splash of Cognac off the heat at the end

    What to do about it
The chef's hidden note

The pan width and the three deglazings that build the colour, plus the cheese blend that browns without going oily.

Written by Camille Berthier. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

1263 verified cooks · 83% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

1263 people cooked it, 83% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription