Onion Soup au Gratin

Makes 4 servings.


  • 1 loaf of your favorite rustic bread
  • 3 large onions, thinly sliced
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 tsp. dried thyme
  • 3/4 cup dry white wine
  • 1 vegetable bouillon cube
  • White wine vinegar, to taste
  • 5 oz. Landana® cheese, grated
  • Salt and pepper, to taste


Preheat oven to 350˚F.

Slice the bread about one inch thick and lay on a baking sheet. Toast in oven for 15 minutes until golden brown and crispy. Set aside.

Heat the oil in a large pan, add the butter and onion. Mix the onion well with the oil, cover and cook on low to medium heat until they are deep golden brown; stirring occasionally. Add the thyme and wine, reduce by half. Add the bouillon cube, bring everything to a boil onc emore and let the soup simmer for 20 - 25 minutes. Add the salt and pepper. If the soup is too sweet, add a few drops of white wine vinegar.

Sprinkle the toast with the grated cheese. Place until a broiler until cheese is melted.

To serve, ladle the soup into four bowl and lay a piece of toast with cheese on top.