French onion soup gratinée
“Onion soup with a grilled cheese toast on top, does chilly-weather eating get any better? No it absolutely does not. ”
French onion soup gratinée
serves 4-6 | prep time 25 mins | cook time 1 hr
45 g (1¾ oz) unsalted butter
1 tablespoon olive oil
1 kg (2 lb 4 oz) brown onions, thinly sliced
2 litres (70 fl oz/8 cups) homemade beef stock
2 teaspoons plain (all-purpose) flour
125 ml (4 fl oz/½ cup) dry white wine
sea salt and freshly ground black pepper
1–2 tablespoons brandy
10 thick slices sourdough baguette, toasted
100 g (3½ oz/1 cup) finely grated gruyère cheese
fresh thyme sprigs, to garnish
Melt the butter in a large, heavy-based saucepan, add the oil and onions and allow to sauté gently for 30–40 minutes, stirring occasionally, or until softened and deeply golden.
Meanwhile, heat the stock in another saucepan until it is very hot.
Add the flour to the onions and stir over moderate heat for 3–5 minutes, to cook the flour. Add the hot stock and wine, season to taste and simmer for 20 minutes, then remove from the heat and stir in the brandy.
To prepare the gratinée, turn the grill (broiler) to medium– high. Prepare a baking tray for the individual soups. Spoon the soup into 4 large or 6 small individual ovenproof bowls. Divide the toasts between the bowls, overlapping a couple of slices to fit. Push the toasts down a little so they soak up the soup. Scatter over the cheese and place under the grill until the cheese melts and turns golden.
Alternatively, if the bowls will not fit under the grill, divide the cheese between the bread slices, grill until melted and golden, then slip a slice or two into each bowl of hot soup.
Garnish each bowl with a thyme sprig and serve.
This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.