Login or create an account to edit.
French Onion Soup au Gratin
Category: Soups, Hot
Serves: 4-6
Rating:
(0)Tags:
Ingredients:
1/4 c. (1/2 stick) unsalted butter 2 lbs. (2 large) Spanish onions, finely diced 1 t. sugar 10 c. (2-1/2 quarts) beef stock 1/4 c. unbleached flour 1/4 c. port wine or dry sherry 3 branches fresh thyme or 1/2 t. dried Kosher salt and freshly ground black pepper 4-8 thick slices French bread 1 garlic clove, halved 1/4 c. olive oil 1 c. grated Gruyère cheese 1 c. grated Emmenthaler cheese
Directions:
In a large, heavy bottomed soup pot, melt butter over medium-high heat. Add onions and sugar and sauté, stirring often, for 10 minutes. Pour stock into saucepan and heat until hot. Increase heat under onions to high, and stir until quite golden, about 5 minutes. Reduce heat to medium, sprinkle with flour, and cook, stirring, for 3 minutes, to cook flour. Add port or sherry and stir briskly. Gradually add hot stock, stirring constantly. Increase heat to medium high and stir often until soup bubbles. Add thyme and salt and pepper to taste. Reduce heat to low, cover the pot and simmer gently for 30 minutes. Taste and adjust seasonings, and discard thyme leaves. Just before serving, preheat the broiler. Heat soup until hot. Prepare croutons by rubbing bread slices with garlic halves. Using pastry brush, paint both sides of each bread slice with olive oil. Toast under broiler until browned on both sides. Combine cheeses. Place 1 or 2 croutons in ovenproof soup bowl. Sprinkle 1 T. cheese over croutons. Ladle soup over the croutons and distribute remaining cheese over the tops. Place bowls under broiler and heat until cheese is bubbling and brown. Serve at once.