Advertisement
La Gratinée Lyonnaise
Lyonnais onion soup
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
10 min
Appears in
By Anne Willan
Published 1987
When making onion soup, much the most important point is to use tart yellow onions, browning them so thoroughly in butter that they caramelise and give a characteristic toasted flavour. If you have no homemade stock, use canned consommé rather than a bouillon cube.
Ingredients
50 g 2 oz 1 kg 2
Method
Melt the butter in a heavy-based pan. Add the sliced onions, salt and pepper and press a piece of buttered foil on top. Cover and cook gently, stirring occasionally, until the onions are very soft, 25–30 minutes. Remove the foil and continue cooking them on a medium heat for another 15–20 minutes until golden, stirring so they do not bum.
Add the stock and bay leaf and simmer for 20–30