Onion Soup Gratinée Recipe

Onion Soup Gratinée Recipe
Serves 8

2 tablespoons vegetable oil
2 tablespoons butter
2 pounds yellow onions, thinly sliced
1 bouquet garni (4 sprigs fresh thyme, 1 whole bay leaf, and 6 parsley stems contained in satchel of cheesecloth)
8 cups beef or veal stock
1 cup dry white wine
chopped parsley leaves for garnish
salt and freshly ground pepper

For the topping:
1 whole baguette, cut in to 16, ½-inch thick slices
3 tablespoons olive oil
1 cup Gruyere, shredded
¼ cup Parmesan, shredded

1. In a stock pot, over medium heat, heat the vegetable oil and butter. Add the onions and cook, undisturbed, until color begins to develop. Reduce the heat to medium low, and cook, stirring occasionally, until the onions become evenly caramelized. Season to taste with salt and pepper
2. Deglaze with wine and reduce to au sec, or almost dry. Add stock and bouquet garni and bring to a simmer. Cook for an additional 15-20 minutes, or until flavors have developed. Season with salt and pepper
3. While the soup is cooking, make the crostini: Preheat oven to 450°F. Place the bread on a sheet pan, brush both sides with vegetable oil. Place in the oven and toast, turning once, until lightly golden. Reserve
4. Place 8 individual soup terrines on a sheet pan. Divide soup between terrines and top with 2 pieces of the toast. Sprinkle the cheese evenly on the toasts. Place in the oven and cook until a golden, about 10-15 minutes (or finish under the broiler for about 1-2 minutes)
5. Garnish with chopped parsley leaves and serve warm

If you like this post, please be sure to check out the following!

How To Cook Onions And Onion Soup
How To Make Vegetable Soup
How To Make Minestrone Soup

If you have questions or comments about this recipe please leave them below.

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