Onion soup au gratin

evan

Well-known member
I'm making this tonight - from the new basics by Rosso/Lukins (- one of my favourite cook books, BTW)

4 T unsalted butter

4 large onions (or 5 medium)

1/4 cup sugar

1/2 ts ground black pepper

salt to taste

6 cups beef stock (the recipe says home made, I say buy at the store...)

2 T ruby port

4 slices of french bread

1 cup grated Gruyère cheese

Melt butter in an soup pot.

Add onions and wilt over medium heat, covered, for 20 minutes. Stir occationally.

Sprinke sugar over onions. Stir and let sugar caramelize for 10 minutes.

The sprinkle with salt and pepper.

Add 3 cups of stock. Let simmer uncovered for 15 minutes.

Add remaining 3 cups of stock and ruby port.

Cook until soup is rich in taste - 30 to 40 minutes.

(Herer you are supposed to put soup into bowls and gratine it.)

I do it this way:

Heat oven to 350 degrees.

Put baking paper on a baking plate and put the bread slices on it. Divide the cheese on the slices and broil in oven until the cheese has melted.

Serve soup in soup bowls. Place bread with melted cheese on top just before serving.

I personally give this soup a ten...out of ten smileys/smile.gif))

 
I would only say that 20 minutes for the onions will

not even begin to be enough. And I would also double the amount (Julia Child uses 3#) and cook them on low for an hour. They need to be almost melted, and certainly very well caramilized (not burnt).

 
Aaarrggghhhh!!!

I fortgot to mention that you are supposed to slice the onions thinly.....

Well, you are.
And now I'll dig a deep hole in the ground.....

 
Good idea with the bread. That means I don't have to hunt for the onion soup bowls each time. Thx

 
I guess it depends on what you consider large>>

I just bought 4 large onions and they totaled 4.5 pounds!

 
Yep, better to go by weight than number. nt

But you can't really have too much, but you could have too little.

 
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