Onion Soup Gratinée

Name: Onion Soup Gratinée
Yield: Serves 6–8
Cuisine: France
Ingredients: 2 lb (1 kg) yellow onions, very thinly sliced; 12–16 slices coarse country bread, each ½ inch (12 mm) thick; 2 cups (8 oz/250 g) shredded Gruyère or Emmentaler cheese; ½ tsp sugar; ½ tsp sea salt; 1 tsp freshly ground pepper; 6 Tbsp (3 oz/90 g) unsalted butter; 2 Tbsp unsalted butter, cut into small pieces; 2 cloves garlic, halved lengthwise; 3 Tbsp extra-virgin olive oil; 8 cups (64 fl oz/2 l) low-sodium beef broth; 1½ tsp all-purpose flour; 1 cup (8 fl oz/250 ml) dry white wine; 1 Tbsp extra-virgin olive oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

My daughter, her soon-to-be French mother-in-law, and I made this soup two days before my daughter’s wedding, which was held at my home. Her vision was to serve French onion soup at midnight, and we did, inviting the band and all remaining guests to join us.

Ingredients

6 Tbsp (3 oz/90 g) unsalted butter
1

Europe
France
Soup
Wedding/Marriage
Mediterranean

Method

In a heavy saucepan over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring, until translucent, 4–5 minutes. Reduce the heat to low, cover, and cook until lightly golden, about 10 minutes. Uncover, sprinkle with the sugar and salt, and raise the heat to medium. Cook, stirring often, until the onions are golden brown, 20–30 minutes.

Sprinkle the flour over