Great classic of French cooking, the onion gratin soup is simple to prepare. With its crispy golden-brown crust, the melted cheese and caramelized onions, that soup will be perfect!
"About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!"
4 medium white onions, thinly sliced
2 large garlic cloves, finely minced
2 bay leaves
1 tsp dried thyme
1 tsp kosher salt, plus more to taste
½ tsp black pepper, freshly ground, more to taste
1 cup red wine, Cabernet or Merlot
40g all-purpose flour
2 quarts beef broth
1 baguette or french bread, sliced
350g Gouda cheese, Emmental or good Swiss cheese, grated
1. In a large saucepan over medium heat, melt butter. Add onion, garlic, bay leaves, thyme, salt and pepper. Cook for approximately half an hour, stirring occasionally, until the onions are soft, deep golden brown and very fragrant.
2. Add the red wine, and simmer until the wine has evaporated, about 10 minutes. Carefully sprinkle the flour over the onions, a bit at a time, stirring well, Reduce heat to low, and cook for about five minutes. Stir in beef broth. Bring the pot to a boil, reduce to a simmer. Season with salt and freshly grounded black pepper.
3. Preheat oven to 180°C (350°F). Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls on a baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread and sprinkle a generous handful of the Gouda cheese.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
“Cooking is at once child's play and adult joy. And cooking done with care is an act of love." ― Craig Claiborne