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Onion Soup au Gratin

Source of Recipe

From "The New Basics Cookbook" by Sheila Lukins and Julee Rosso


Recipe Introduction

"Caramelized sweet onions and nutty Gruyère make this French classic the perfect comfort food for a snowy winter day."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 4 large onions, halved and thinly sliced
â—¦ ¼ cup sugar
â—¦ Salt, to taste
â—¦ ½ teaspoon coarsely ground black pepper
â—¦ 6 cups homemade beef stock or canned broth
â—¦ 2 tablespoons ruby port
â—¦ 4 large thick slices French bread, toasted
â—¦ 1 cup grated Gruyère cheese


Recipe

Melt the butter in a soup pot. Add the onions and wilt over medium-low heat, covered, for 20 minutes, stirring occasionally.

Sprinkle the sugar over the onions, toss, and cook, uncovered, until caramelized, 10 minutes. Sprinkle with salt and pepper.

Add 3 cups of the stock and simmer, uncovered, over medium heat for 15 minutes. Then add the remaining 3 cups stock and the port; cook until the broth is rich in taste, another 30 to 40 minutes.

Preheat the broiler, or the oven to 350° F.

Divide the soup among four ovenproof bowls. Top each with a slice of toasted French bread, and sprinkle the cheese evenly on top. Place under the broiler until the cheese melts, or bake until the cheese has melted and the soup is bubbly.

Makes 4 servings