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Les Halles Onion Soup Gratinee

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Ingredients
  Yellow onions 6 Large, thinly sliced
  Butter/Margarine 2 Tablespoon
  Olive oil 1 Tablespoon
  Canned beef broth 6 Cup (96 tbs)
  Port 1⁄3 Cup (5.33 tbs) (Use White Or Red)
  Diced cheese 1⁄2 Cup (8 tbs), diced (Use Gruyere Or Danish Samsoe)
  Buttered dry toasted french bread 6 , sliced 1/2 inch thick
  Shredded gruyere cheese 1⁄2 Cup (8 tbs)
  Shredded parmesan cheese 1⁄2 Cup (8 tbs)
  Melted butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Use a heavy-bottomed 3 or 4-quart covered pan.
Saute onions in butter and oil until limp.
Cover and let simmer slowly for 15 minutes.
Pour in beef broth and simmer for 30 minutes.
Taste, and add salt and pepper if needed.
Pour soup and the Port into an ovenproof earthenware casserole, cover, and heat in a 350° oven for 30 minutes.
Remove from oven and sprinkle with the diced Gruyere cheese.
Cover with an even layer of toasted French bread and sprinkle with the shredded cheeses.
Dribble over the melted butter.
Return to 425° oven for 10 minutes, then turn on the broiler and heat just until the cheese browns lightly on top.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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