Soupe à l'Oignon Gratinée

Caramelised onion soup under melted cheese toast.

Ingredients

• 1.5 kg Onions
• 5 tbsp Butter
• 2 tbsp Flour
• 8 cups Beef stock
• 1 cup White wine
• 1 Baguette
• 300 g Melting alpine cheese
• 2 Bay leaves
• 3 sprigs Thyme
• 2 tsp Salt

Method

1. Slice the onions — Slice them thinly and evenly — uneven slices burn before the rest colour.
2. Caramelise slowly — Cook in butter over low heat for 50 minutes, stirring often; there is no shortcut to this step.
3. Add flour — Dust in the flour and cook 3 minutes.
4. Deglaze — Add the wine and reduce, then the stock, bay and thyme, and simmer 30 minutes.
5. Toast the bread — Dry slices of baguette in the oven until crisp.
6. Gratinate — Ladle soup into bowls, float the toast, pile cheese on, and grill until bubbling and browned.
7. Soupe à l'Oignon is ready — Serve immediately while the crust is molten.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup