Gratinated French onion soup
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ingredients
1 pk leek 1 pk bay leaf 2 sprigs fresh thyme 2 sprigs parsley 1,5 kg white onion 120 g butter 1,5 liters beef broth (broth) 3 tbsp plain flour special 150 ml white wine dry 1 tsp salt 1/2 tsp pepper
Gratinating:
2 pcs white bread rolls 100 g Gruyère cheese
step
Soup is grunt!
1.
Prepare the bouqet garni. It’s a bundle of spices and herbs that can perfectly transfer the flavour into the dish you’re preparing. You need the green part of a leek (10 cm), a bay leaf, 2 sprigs of thyme, 2 sprigs of flat-leaved parsley and a string. Wrap the herbs and bay leaf in the leek leaf, and tie the string carefully over the leek leaf. Set aside.
2.
Cut the peeled onion in half and cut into equal sized strips. Heat the butter in a KitchenAid cast iron pot over medium heat, add the onions and sauté slowly for about 10 minutes. Then cover with a lid and saute for another 10 minutes (stir occasionally, the onions will start to stick). Remove the lid and let the onions caramelize until dark brown, stirring frequently. This will take about 25 minutes.
3.
Heat the broth. Dust the brown onions with flour, stir for a minute more and cover with wine. Throw in the bouqet garni and wait until the wine is completely cooked off (if you can smell and smell the alcohol, it’s okay). Pour in the hot broth, add salt and pepper and let it slow cook, half covered, for 45 – 60 minutes. After this time you are done, or season the soup with salt and freshly ground pepper.
4.
Cut the bread and toast it in a toaster or oven (it is essential that the bread has a crust, otherwise it will immediately get soggy in the soup). Heat the grill in the oven to maximum heat. Pour the onion soup into heatproof ceramic bowls just below the rim, cover with the light pastry and sprinkle generously with the coarsely grated cheese. Place the bowls on a baking tray just below the grill turned on to the highest setting. When the cheese has browned and a layer has formed, it is time to remove the soup and serve!
5.
If you don’t have a heatproof dish, you can try the second option: sprinkle the bread generously with coarsely grated cheese and place on a baking sheet just below the grill turned on to the highest setting. When the cheese has taken on a brown color and a layer has formed, it’s time to remove the pastry and serve it directly on top of the soup. Recipe prepared by Ivana Jindřichová from the blog “Cat & Cook”, source: blog.kitchenaid.cz