Onion Soup au Gratin

Onion Soup au Gratin

  • Servings: 4
  • Difficulty: medium
  • Print

As a soup, I consider this a real treat!  Make sure you buy the best quality cheese you can afford, since it’s an important ingredient in this recipe.  The soup is very filling, so it can be a meal on it’s own. If you decide to serve it at the start of the meal, make sure the rest of the meal is light.  I would suggest my homemade Caesar salad with sliced grilled chicken as a good pairing.

Ingredients

  • 1 large sweet Vidalia onion, or 4 to 6 medium cooking onions
  • 1 tbsp butter
  • 1 clove garlic minced
  • ¼ cup dry white wine
  • 1 litre best quality low salt beef stalk (or homemade beef stock)
  • Splash of cognac (optional)
  • 1 bay leaf
  • Salt and pepper to taste
  • Dried or toasted French bread slices, about 1 inch thick
  • Approximately 4 ounces of strong white cheddar or gruyere cheese, sliced
  • 2 heaping tbsp quality parmesan cheese

Directions

  1. Thinly slice onions and set aside
  2. Melt butter in pot
  3. Add onions and garlic and saute until onions are translucent and soft
  4. Add wine (and cognac if you are using it) and combine
  5. Next, add beef stock and seasonings
  6. Combine and simmer 20 to 30 minutes
  7. Preheat broiler
  8. Pour hot soup into oven/broiler safe bowls
  9. Cover top with dried or toasted French bread
  10. Cover toast with cheddar or gruyere, sprinkle parmesan on top
  11. Place bowls on baking sheet covered with foil and broil until cheese is melted and slightly browned

Tips:  Serve with a napkin around onion soup bowl handle because bowl will be very hot!

posted by: everydayhomegourmet.blog/  

 

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