Onion Soup Au Gratin Recipe

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onion soup au gratin

Wallace Hale


this is a recipe by famous french chef james beard

pinch tips: How to Skin Carrots, Potatoes and Apples






Stove Top


2 large
onions, peeled and coarsley chopped
6 Tbsp
unsalted butter
1 Tbsp
all purpose flour
1 c
dry white wine
2 c
beef stock
salt and pepper
pinch freshly ground nutmeg
1/2 c
plus two tablespoons shredded gruyere cheese
8 small
slices french bread

Directions Step-By-Step

saute the onions in 3 tablespoons of the butter in a large- bottom sauce pan over med heat until there limp and golden brown, shaking the pan well as they cook so they dont stick or burn, about 10 min. stir in the flour, then mix in the wine and the stock. season with salt and pepper to taste, and add the nutmeg. cover and simmer over very low heat for 1 hour, then add 2 tablespoons of the cheese.
while theb soup simmers, melt the remaining 3 tablespoons butter in a skillet and saute the bread over med hi heat until crispy brown on both sides.
ladle the soup into oven proof bowls; arrange 2 or 3 of the fried bread on top of each and sprinkle each with about 2 tablespoons of the remaining cheese. put in a 450f oven or under a hot broiler until the cheese melts and forms a thick brown crust. then serve hot

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy