Onion Soup Gratinee
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
51
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
6 tbsps
Olive Oil4 medium
Yellow Onion (sliced 1/4)1 tbsp
Unsalted Butter1 clove
Garlic (thinly sliced)4 sprigs
Thyme (fresh)1
Bay Leaf1 tsp
Ground White Pepper3 cup
White Wine (dry)1 cup
Port Wine2 cups
Gruyere Cheese (shredded)Directions:
1
Heat the olive oil in a heavy pot over medium heat
2
Add the onions; cook and stir until golden brown, about 30 minutes
3
Add butter, garlic, thyme, bay leaf, salt, and white pepper
4
Cook and stir for about 10 minutes
5
Increase the heat to high, and stir in the white wine
6
Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes
7
Pour in the chicken stock, and simmer over medium heat for 45 minutes
8
Preheat the oven's broiler
9
Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine
10
Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese
11
Place the bowls on a baking sheet for ease in handling
12
Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly
13
Serve immediately