Gratinated Onion Soup

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Today  the weather channel announced that it will get cold in florida,
so why not prepare for it with this goodie :
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Gratinated Onion Soup

Gratinated Onion Soup

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Saute onion julienne until translucent. Add beer,  beef stock,  Kosher salt , freshly ground  black pepper  and maggi seasoning. Simmer until  onions  are soft but not mushy, about one hour. In the meantime, brush  sliced bread  on both sides with  garlic butter. Toast on both sides until golden. Top with your favorite  cheese  (here I used asiago, sometimes I use cheddar, swiss, pepper jack or gorgonzola) and bake until cheese is melted. Remove from oven and set aside. When the onions are soft, adjust seasoning if necessary. Transfer the soup to a heat proof dish. Top with cheese bread and  sprinkle the top generously with more cheese. Bake until a golden brown crust has formed. To serve, sprinkle with chopped cilantro.

Bon Appetit !   Life is good!
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12 comments

  1. Chef Hans, I had a feeling you’d find a way to perk up this classic. Trading the usual Thyme for Cilantro, are you thumbing your nose at the conventional? And why not indeed from time to time? I’ll happily give it a try. French Onion Soup is still one of my all time favorites.

    Liked by 1 person

  2. Hi Jack,

    Well, there you have it – it is not “French Onion Soup” I make many variations of that dish, have you ever tried “Cream of Onion Soup”?
    Any type of cheese, bread, soup will give you a great comfort dish, French is not the only way to go 🙂

    Cheers

    Like

  3. Hi Chef,
    sounds and looks great (love the photos). I like to slowly caramelize the onions for that color and sweetness, partly because I usually have chicken,and not beef stock on hand.In my family we serve a “soupe au fromage”, sometimes called drunk soup on new year’s eve. It’s the same basic soup as a french onion, but the finish is to put toasted bread, and gruyere in layers (think lasagna) into an ovenproof vessel,and pour over the onion soup. then bake all of this for @ 30 min. at 350. Lastly, beat all together (w/wooden spoon) until your arm falls off, and serve. This supposedly fortifies the system and soaks up the alcohol that has already been consumed. Next year I think I will try the additional garlic on the toast, as in your recipe, but may opt for the raw garlic rub as opposed to the garlic butter (more bite, less fat).
    Thanks for sharing your knowledge.It’s wonderful (and rare) to find someone who is truly devoted to mentoring, and wise elderhood.
    BTW – gratineed, not gratinated.

    Liked by 1 person

  4. Now you have me thinking about ‘Tarte à l’oignon’. A staple and very popular lunchtime menu item in virtually every municipality in France. At least everywhere I traveled, and I managed to get into some pretty obscure places there. When you walk into any French bistro at lunchtime, the first thing you’ll smell will definitely be their Tarte à l’oignon, fresh from the oven ready to cut and plate. Try a glass of the local Vin Ordinere to wash it down with.

    Liked by 1 person

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