Madeleine Kamman

Onion, Cheese, and Bread Soup

Gratinée Mitonnée

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
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