Soupe A L Oignon Gratinee Recipe
Soupe A L Oignon Gratinee, the most traditional french recipe can now be prepared in your own kitchen. As difficult it may sound, no doubt it€™s enough for a hearty meal. This version of soup is served with Gruyere or crumbled Gorgonzola cheese, perfect for your appetite. Wine or vermouth in this creamy delight alongside french bread gives an extra touch to your grand supper. If you have gathered everything by now, its time for you to taste this heavenly recipe.
Ingredients
4 cups thinly sliced onions
1 teaspoon sugar
4 tablespoons butter and/or rendered chicken fat
1 tablespoon olive oil
2 garlic cloves, finely minced
2 tablespoons unbleached flour
1/4 teaspoon dry mustard
1/4 cup cognac, heated
2 cups each dark beef and brown chicken stock
1-1/4 cups Beef Consomme
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
Salt to taste
1/2 cup dry vermouth or dry white wine
6 rusks or sourdough French bread slices, toasted
6 tablespoons each freshly grated
Gruyere and Parmesan, or Comte or Beaufort, or crumbled
Gorgonzola cheese
Directions
Slowly brown onions and sugar in butter and oil.
Add garlic, cook 3 minutes and sprinkle with flour and mustard.
Cook, stirring, 3 minutes, raise heat and pour cognac over.
Ignite and let burn down.
Add stocks, consomme, nutmeg, pepper and Worcestershire sauce.
Cover, bring to boil, lower heat and simmer 20 minutes.
Add salt, if needed.
Cool and refrigerate overnight to mellow the flavor.
Reheat and adjust seasonings to taste.
Just before serving add vermouth.
Ladle soup into ovenproof bowls, top with rusks or toast sprinkled with cheese and broil to melt cheese.
Add garlic, cook 3 minutes and sprinkle with flour and mustard.
Cook, stirring, 3 minutes, raise heat and pour cognac over.
Ignite and let burn down.
Add stocks, consomme, nutmeg, pepper and Worcestershire sauce.
Cover, bring to boil, lower heat and simmer 20 minutes.
Add salt, if needed.
Cool and refrigerate overnight to mellow the flavor.
Reheat and adjust seasonings to taste.
Just before serving add vermouth.
Ladle soup into ovenproof bowls, top with rusks or toast sprinkled with cheese and broil to melt cheese.
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