Onion Soup Gratinee Recipe

Ingredients
<br>- 6 tablespoons olive oil
<br>- 4 medium yellow onions, sliced 1/4 inch thick
<br>- 1 tablespoon unsalted butter
<br>- 1 clove garlic, thinly sliced
<br>- 4 sprigs fresh thyme
<br>- 1  bay leaf
<br>- salt to taste
<br>- ¼ teaspoon ground white pepper
<br>- ¾ cup dry white wine
<br>- 2 quarts chicken stock
<br>- ½ cup port wine
<br>- 6 slices French bread
<br>- 2 cups shredded Gruyere cheese
<br><p></p>Directions
<br>step 1: Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
<br>step 2: Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
<br>step 3: Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese.  Place the bowls on a baking sheet for ease in handling.
<br>step 4: Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.
<br>


Ingredients
- 6 tablespoons olive oil
- 4 medium yellow onions, sliced 1/4 inch thick
- 1 tablespoon unsalted butter
- 1 clove garlic, thinly sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- salt to taste
- ¼ teaspoon ground white pepper
- ¾ cup dry white wine
- 2 quarts chicken stock
- ½ cup port wine
- 6 slices French bread
- 2 cups shredded Gruyere cheese

Directions
step 1: Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.
step 2: Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.
step 3: Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
step 4: Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

Mastodon Share