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

Your ads will be inserted here by

Easy AdSense.

Please go to the plugin admin page to
Paste your ad code OR
Suppress this ad slot.

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 >

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

59,223 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>