Onion Soup Gratinée

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

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
Mediterranean
Soup
Wedding/Marriage

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