Name: Onion, Cheese, and Bread Soup (Gratinée Mitonnée)
Yield: 6 Servings
Cuisine: French
Ingredients: ⅛ teaspoon saffron threads; 1 ounce marc or brandy or; 5 pounds onions, thinly sliced; ½ pound grated Beaufort or gruyère cheese; Ten 3-by-2-inch slices of white bread, toasted; Salt; 8 tablespoons butter; 1 cup dry white wine; Pepper from the mill; 2 quarts farm-style chicken broth or water

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

If brandy is not in your program, replace it with a pinch of saffron, as is done in the Maurienne.

Ingredients

5 pounds onions, thinly sliced
8 tablespoons butter
Salt

Method

Sauté the onions in the butter; season and continue to cook them until mellow and brown. Add the white wine and reduce completely. Add the broth or water and cook very slowly until reduced to 6 cups. Put half the bread at the bottom of a large flameproof terrine or 6 smaller terrine. Top with half the