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Gratinée Lyonnaise
Onion Soup with Cheese
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Onion soup, a bistro favourite throughout France, epitomizes the hearty cooking of Lyon. A 19th-century traveller exclaimed, ‘After a meal of onion soup, sausage, a good St-Marcellin cheese and a bottle of Juliénas, nothing more is needed but a good night’s sleep.’
Ingredients
| butter |
Method
Melt half the butter in a shallow, heavy-based pan. Add the sliced onions, salt and pepper and press a piece of buttered paper or foil on top. Cover and cook gently, stirring occasionally, for 20-30 minutes or until the onions are very soft. Remove the lid and paper and continue cooking until golden; don’t allow them to burn. This browning gives flavour to the soup.
In a separate pan me