Soupe a l'oignon gratinee
joan ganz
traditional french onion soup
ingredients
- 6 tbsp butter
- 1 tbsp olive oil
- 7 medium yellow onion, peeled and thinly sliced
- 1 tsp sugar
- salt
- 1 tbsp flour
- 8 cups beef stock
- 2 cups dry white wine
- freshly ground white pepper
- 1 baguette
- 1 lb gruyere shedded
directions
- 1
melt 3 tbsp of the butter with the olive oil in a large heavy pot over medium low heat. Add onions, cover and cook stirring occasionally until soft and translucent about 20 minutes. Icrease heat to medium hight uncover, add suger and season to taste with salt. continue cooking, stirring frequently until onions are very soft and golden brown (30 minutes.
- 2
reduce heat to medium, sprinkle in flour and cook stirring constatntly for 2-3 minutes. add about 2 cups of stock and stir to blend. then add remaining 6 cups of stock and the wine. Simmer after seasoning with salt and pepper for 30 minutes
- 3
Preheat over to 425degres. Meanwhile slice 8 thick slices from the bagueetter. Butter both sides of bread and put on a baking sheet, toast in the oven, turning once until golden brown on both sides.
- 4
Put a slice of toast in bottom of 8 ovenproof bowls, fill bols with onion soup. sprinkle a thick layer of cheese on top bake until bubbling (10-15 min.)
Source: Joan Ganz
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