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Soupe A L Oignon Gratine

chef.tim.lee's picture
Ingredients
  Butter 2 Tablespoon
  Oil 2 Tablespoon
  Onions 1 1⁄2 Pound, thinly sliced (700 Gram)
  Garlic 2 Clove (10 gm), crumbled
  Granulated sugar 1⁄2 Teaspoon
  Beef stock 2 Pint (1 1/4 Liter, Use Good Stock)
  Dry white wine 1⁄2 Pint (275 Milliliter)
  French bread croutons 6 Large
  Gruyere cheese 8 Ounce, grated (225 Gram)
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

MAKING
1 In a large thick-based saucepan heat the butter and oil together.
2 Add in the onions, garlic and sugar.
3 Cook over a low heat, stirring occasionally, for about 30 minutes or until the bottom of the pan is covered with a nutty brown, caramelized film.4
4 Pour in the stock and wine; bring to a boil.
5 Simmer, covered, over a low heat for about 1 hour.
6 Correct the seasoning ,add one or two tablespoons of brandy if desired.
7 Spread the croutons with butter.
8 In each fireproof soup bowl, place one slice.
9 Pour the soup carefully on top and, when the croutons float to the surface, sprinkle with the grated cheese.
10 Place under a hot grill until golden brown and bubbling.

SERVING
11 Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Onion
Cook Time: 
120 Minutes
Servings: 
4

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