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Tuesday, February 17, 2009

Onion Soup Au Gratin

This is my version of French Onion Soup. The caramelized onions, crusty bread, and nutty cheese make this the ultimate comfort food and the smells that will fill your home are divine!

6 large Spanish onions
3 tablespoons brown sugar
salt and pepper
2 tablespoons butter
4 tablespoons olive oil
6 cups homemade chicken broth (or canned- but homemade is easy!)
3 tablespoons red wine, port, or brandy
6 large slices baguette toasted
1 1/2 cups Swiss, Gruyere, or sharp white Cheddar cheese shredded

Heat the oven to 350
Melt the butter along with the olive oil in a dutch oven on the stove top
Slice the onions into thin rings (a mandolin works great)
Add the onions to the dutch oven, sprinkle the sugar on top, and mix to coat the onions
Place the lid on the dutch oven and bake until the onions are golden and gelatinous about 45 minutes - 1 hour, stirring once during the cooking process

Return to the stove top and add the salt & pepper to taste, broth and wine
Cook with the lid off for 15 minutes and then cover and cook for 30 - 40 minutes (you can now turn the heat off leave this until ready to broil)

Preheat the broiler
Pour the soup in 6 oven proof bowls on top of a sheet pan
Place a piece of toast on top of each bowl and add the cheese
Broil until the cheese is melted

This recipe makes 6 portions

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