Onion Soup au Gratin

Name: Onion Soup au Gratin
Yield: 4 portions
Cuisine: France
Ingredients: Salt, to taste; ½ teaspoon coarsely ground black pepper; 6 cups homemade beef stock or canned broth; 6 cups homemade beef stock or canned broth; 4 tablespoons (½ stick) unsalted butter; 4 large onions, halved and thinly sliced; ¼ cup sugar; 1 cup grated Gruyère cheese; 4 large thick slices French bread, toasted; 2 tablespoons ruby port

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Caramelized sweet onions and nutty Gruyère make this French classic the perfect comfort food for a snowy winter day.

Ingredients

4 tablespoons (½ stick) unsalted butter
4 large onions, halved and thinly sliced

Europe
France
Mediterranean
Winter
Soup

Method

Melt the butter in a soup pot. Add the onions and wilt over medium-low heat, covered, for 20 minutes, stirring occasionally.
Sprinkle the sugar over the onions, toss, and cook, uncovered, until caramelized, 10 minutes. Sprinkle with salt and pepper.
Add 3 cups of the stock and simmer, uncovered, over medium heat for 15 minutes. Then add the remaining