French Bistro: Soupe à l’oignon gratinée – The French Onion Soup, a week-end treat.

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It takes love (of onions and food!) to cut the onions that are the base of this great soup.
The fact is that I always  cry like a baby when cutting onions, you too? That is why I had ‘ misplaced’  this recipe in a drawer and… left it there for a long while.
Days are colder now and my husband really really loves this soup, so, as I was saying, I put a little more love into  cooking today.
He cuts the onions, I have to admit it… At the end, it was a team work  that came out  to be a real success.
Friendly suggestion from an onion crying baby: use a vegetable chopper if you have it, or if you don’t own one your tool  will be only a good sharp knife  (with some good tissues) and  that ‘s it.. almost….

let’s do it..?

Ingredients : Serve 6- 7

  • 3 tablespoons  butter
  • 3 tablespoons light olive oil
  • 4 to 5 large onions thinly sliced
  • 4 garlic gloves thinly chopped
  • 2 tablespoons  flour
  • 1 teaspoon sugar
  • 8 to 10 cups  good quality chicken broth and beef broth mixed
  • 2/3 cup  dry white wine at room temperature
  • 2-3 tablespoons sherry/brandy (optional)
  • 2 + 1/2 cups grated cheese  Swiss, Gruyere, Emmenthal or more at your taste
  • 1 medium loaf good quality  Country Bread   or 10 to 12  French baguette slices and toasted
  • 1 garlic glove for the bread
How to make it: 
  • In a medium sauce pan warm the broth and keep it warm without boiling.
  • Slice the onions thin, chop garlic gloves.
  • In a large heavy saucepan, over medium-high heat, melt the butter with olive oil, Add onions,  sprinkle  with thyme, salt briefly,  stir, cook them slowly, reducing the heat , about 15-20 minutes. Make sure that onions at this point  do not brown, but slowly become  very translucent and tender.
  • Add garlic,  sugar, give it a stir, cook for more 15 minutes, stirring frequently.
  • When onions are browned, add flour and stir, pour the white wine (and sherry  optional)Let wine evaporate, stir, a pinch of salt and pepper, then add the broth enough to cover the onions up 1 + 1/2 inch.
  • Let them simmer  slowly for about 30,35 up to 40  minutes, making sure that the liquid level is constantly the same.
  • While onions are  gently simmering, slice and toast the bread , when toasted rub each slice with the cut  side of the garlic glove. Pre-heat the broiler, place the oven proof bowls at the stove, fill them up, leaving space on the top for bread.
  • Float one piece or two of the bread on top. Sprinkle with cheese  each one, place the bowls on baking sheet, under the broiler for about 3 to5  minutes till cheese is melting and soup is bubbling under it. Done, serve quickly, though very hot, with more toasted bread, with a fresh salad.

If you do not have oven proof bowls this soup will be excellent in this way: place the toasted/garlicky bread at the bottom of the bowl with  the cheese on it, pour the soup over, finish it with a cheese sprinkle.
Et voila! A table!! Super delicieux
Believe me this a real French treat… bon appetit !!

All the other FRENCH RECIPES >

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