Les Halles Onion Soup Gratinee Recipe
Ingredients
| Yellow onions | 6 Large, thinly sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Beef broth | 6 Cup (16 tbs), canned | |
| 1/3 cup white or red Port | ||
| 1/2 cup diced Gruyere or Danish Samsoe cheese | ||
| slice | 6 , toasted | |
| French bread, sliced 1/2 inch thick | ||
| 1 cup mixed shredded Gruyere and Parmesan cheeses | ||
| Melted butter | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Use a heavy-bottomed 3 or 4-quart covered pan.
Saute onions in butter and oil until limp.
Cover and let simmer slowly for 15 minutes.
Pour in beef broth and simmer for 30 minutes.
Taste, and add salt and pepper if needed.
Pour soup and the Port into an ovenproof earthenware casserole, cover, and heat in a 350° oven for 30 minutes.
Remove from oven and sprinkle with the diced Gruyere cheese.
Cover with an even layer of toasted French bread and sprinkle with the shredded cheeses.
Dribble over the melted butter.
Return to 425° oven for 10 minutes, then turn on the broiler and heat just until the cheese browns lightly on top.
Saute onions in butter and oil until limp.
Cover and let simmer slowly for 15 minutes.
Pour in beef broth and simmer for 30 minutes.
Taste, and add salt and pepper if needed.
Pour soup and the Port into an ovenproof earthenware casserole, cover, and heat in a 350° oven for 30 minutes.
Remove from oven and sprinkle with the diced Gruyere cheese.
Cover with an even layer of toasted French bread and sprinkle with the shredded cheeses.
Dribble over the melted butter.
Return to 425° oven for 10 minutes, then turn on the broiler and heat just until the cheese browns lightly on top.
Chef
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