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Onion Soup Gratinee
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Cooking at Home--CIA, 2003
| 1/4 c. | olive oil, or vegetable oil |
| 4 | yellow onions, thinly sliced |
| 2 | cloves garlic, minced |
| 1/2 c. | brandy |
| 6 c. | beef or chicken broth, heated |
| 1 | spice sachet*, including 1 sprig fresh tarragon or 1/2 tsp. dried |
| salt and freshly ground pepper | |
| 8 (1/4"thick) | slices French bread |
| 1 c. | shredded Gruyere cheese, or as needed |
| 8 c. | boiling water, or as needed |
Heat the oil in a soup pot over medium-low heat. Add the onions and cook without stirring until they begin to brown on the bottom. Raise the heat to medium, stir, and continue to cook, stirring occasionally, until the onions are deeply caramelized, a dark golden brown, and very soft. The total cooking time will be 30-45 minutes. If the onions begin to scorch, add a few Tb. of water.
Add the garlic and continue to cook for an additional minute. Add the brandy and stir to deglaze the pan, scraping up any browned bits from the pan bottom. Simmer until the liquid has nearly evaporated, 2-3 minutes.
Add the broth and sachet. Bring to a simmer and cook, partially covered, for 45-60 minutes, skimming foam from the surface as needed. Remove and discard the sachet. Taste and season with salt and pepper.
At this point, the soup may be cooled in an ice bath and stored in the refrigerator to allow the flavors to develop.
When ready to serve the soup, preheat the oven to 350 degrees.
Ladle the soup into individual ovenproof soup crocks. Top each crock with a slice of bread and sprinkle with grated cheese, covering the bread completely and coming to the edges of the crocks.
Set the soup crocks in a large baking dish and add enough boiling water to the baking dish to reach 2/3 of the way up the sides of the crocks, making a water bath. Bake until the soup is thoroughly heated, if needed, and the cheese is lightly browned.
*To Make a Spice Sachet: Place 5 or 6 cracked peppercorns, 3 or 4 parsley stems, 1 sprig fresh thyme or 1/2 tsp. dried thyme, and 1 bay leaf on a square of cheesecloth large enough to contain them. Tie securely with a piece of string.
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