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Onion Soup Gratinée

Source of Recipe

From "Cheese Obsession" by Georgeann Brennan


Recipe Introduction

"My daughter, her soon-to-be French mother-in-law, and I made this soup two days before my daughter's wedding, which was held at my home. Her vision was to serve French onion soup at midnight, and we did, inviting the band and all remaining guests to join us."

List of Ingredients

â—¦ 6 tablespoons unsalted butter
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ 2 pounds yellow onions, very thinly sliced
â—¦ ½ teaspoon sugar
â—¦ ½ teaspoon sea salt
â—¦ 1 ½ teaspoons all-purpose flour
â—¦ 8 cups (64 fl oz) low-sodium beef broth
â—¦ 1 cup dry white wine
â—¦ 1 teaspoon freshly ground pepper

For the topping:
â—¦ 12 to 16 slices coarse country bread, each ½ inch thick
â—¦ 2 cloves garlic, halved lengthwise
â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 2 cups (8 ounces) shredded Gruyère or Emmentaler cheese
â—¦ 2 tablespoons unsalted butter, cut into small pieces


Recipe

In a heavy saucepan over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring, until translucent, 4 to 5 minutes. Reduce the heat to low, cover, and cook until lightly golden, about 10 minutes. Uncover, sprinkle with the sugar and salt, and raise the heat to medium. Cook, stirring often, until the onions are golden brown, 20 to 30 minutes.

Sprinkle the flour over the onions and stir until the flour is browned, 2 to 3 minutes. Slowly add the broth and 2 cups water, stirring constantly. Raise the heat to high and bring to a boil. Stir in the wine and pepper, reduce the heat to low, cover, and cook until the onions begin to break down, about 45 minutes.

Meanwhile, ready the topping. Preheat the broiler.
Put the bread slices on a baking sheet and broil, turning once, until dry but not colored, about 3 minutes per side. Rub both sides of each slice with the cut sides of the garlic cloves, then brush both sides with the olive oil. Return to the broiler and broil, turning once, until lightly golden, about 2 minutes per side.

Preheat the oven to 450° F. Place 6 to 8 ovenproof bowls on a rimmed baking sheet. Ladle in the soup, top each bowl with 2 toasted bread slices, top the bread with the cheese, and then dot with the butter. Bake until a golden crust forms on top and the soup bubbles at the edges, about 15 minutes. Serve at once.

Serves 6 to 8