Onion soup au gratin. Onions Au Gratin. this link is to an external site that may or may not meet accessibility guidelines. Arrange the French bread cubes over the surface of the soup, then place the cheese evenly on top of the bread. When cooking is complete, soup is ready to serve.
Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese. Is there anything more comforting on a chilly day than a hot bowl of French onion soup? You can have Onion soup au gratin using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Onion soup au gratin
- It’s 2 dozen of Bermuda onions.
- It’s 2 tablespoons of flour.
- It’s 2 tablespoons of butter.
- Prepare 11/2 quarts of strong beef stock.
- You need of Salt pepper Parmesan cheese.
- Prepare of Celery salt.
- You need of Paprika.
Loaded with taste, this Onion Soup Au Gratin recipe is a real temptation! Best enjoyed as an appetizer, this recipe was taught to me by a dear friend who also happens to be a great chef. Twas the time for French onion soup, topped with bread and gooey bubbling cheese, and full of honest sweetness and long flavour. The real reason for less obesity in France is that the French eat less and enjoy it more.
Onion soup au gratin step by step
- Peel onions under water slice thin fry in butter until brown.
- Add flour mixed with butter to onions.
- Add stock cook in double boiler.
- Serve hot with grated cheese and paprika.
A little potato gratin, gooey with cream, is enough to have on the side of three baby. Distribute soup into oven safe bowls, place a slice of bread on top of each bowl and sprinkle a thick layer of cheese on top of bread. French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth. And of course the crowning glory.