Authentic Onion Soup Gratin
|Butter||2 Tablespoon (1/4 Stick)|
|Frozen diced onion||1 Cup (16 tbs), thawed and patted dry|
|Freshly ground pepper||To Taste|
|Chicken broth||2 Cup (32 tbs)|
|Red wine/Cognac||1⁄2 Ounce (1 Tablespoon)|
|French bread slice||1 , buttered (Cut 1 Inch Thick)|
|Garlic salt||To Taste|
|Grated gruyere cheese/Swiss cheese||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Melt butter in heavy saucepan over medium-high heat.
Add onion and saute until golden.
Stir in flour Add pepper to taste.
Reduce heat, add chicken broth and wine and simmer 30 minutes.
Soup may be refrigerated at this point until serving time.
To make crouton, generously butter bread and sprinkle lightly with garlic salt.
Place under broiler and toast until crisp and golden.
At serving time bring soup to boiling point.
Transfer to heatproof serving crock.
Cover with grated Gruyere or Swiss, top with crouton and sprinkle with Parmesan.
Run under broiler until cheese is bubbly and slightly crusty.