>
Soupe à l’oignon gratinée (French Onion Soup)
>
Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”, “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Onion Soup on ChefsOpinion
>
Click here for more Soup on ChefsOpinion
>
>
>
Soupe à l’oignon gratinée (French Onion Soup)
>
Soupe à l’oignon gratinée (French Onion Soup)
>
Soupe à l’oignon gratinée (French Onion Soup)
>
Soupe à l’oignon gratinée (French Onion Soup)
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
-
- saute 1 tblsp of garlic paste in 4 oz of whole butter
-
- add 7 lbs of sliced onions
-
- saute until onions have caramelized (about 30 minutes)
-
- add the rinds of the Gruyère cheese if available (optional)
-
- add 2 qt of beef stock, 2 bay leaves, kosher salt and fresh-ground black pepper to taste, simmer for 30 minutes, check/adjust seasoning
-
- while the soup simmers, slice enough baguette (or other bread of your choice), enough to cover the surface of the pot or individual oven-proof bowls
-
- grill or toast the bread until well browned and crisp
-
- remove the rind from 12 oc of Gruyère cheese, add to the soup
-
- grate the cheese
-
- picture of heaven 🙂
-
- remove the cheese rind and bay leaves, top the soup with the toasted bread
-
- top the bread with the grated cheese, bake or broil until the cheese is bubbly and lightly browned; this makes 12 appetizers or 4 generous main course
-
- Soupe à l’oignon gratinée (French Onion Soup)
-
- Soupe à l’oignon gratinée (French Onion Soup)
-
- Soupe à l’oignon gratinée (French Onion Soup)
-
- Soupe à l’oignon gratinée (French Onion Soup)
-
- Soupe à l’oignon gratinée (French Onion Soup)
-
- Soupe à l’oignon gratinée (French Onion Soup)
>
>
>
>
ChefsOpinion 