Onion Soup Gratinee
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
66
Sweetness
43
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1
Salt2 tbsps
Flour4 cups
Beef Broth1 cup
White Wine (dry)1 cup
Onion (finely minced)3 tbsps
Cognac1 large
Garlic (clove, halved)2 cups
Gruyere (freshly grated)1 cup
Freshly Grated ParmesanDirections:
1
Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft
2
Uncover and cook over moderate heat, stirring occasionally, until golden brown
3
Add the flour and cook, stirring, 2 minutes
4
Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes
5
Season with minced onion and Cognac
6
Preheat oven to 350 degrees F
7
Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden
8
Rub with garlic
9
Transfer soup to ovenproof bowls and cover with bread slices
10
Sprinkle with cheeses and drizzle with melted butter
11
Bake for 15 minutes, or until soup is simmering and cheese has melted
12
Run under a preheat broiler until cheese is golden
13
Recommended Wine: 1995 Beaujolais Nouveau