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Works in most Browsers
Recipe by: Chef John V.
Serving size: about 4 crocks/bowls
Preparation time: about 1 hour 30 minutes
I'll bet the are 101 ways or more to make Onion Soup Gratinee. I probably
have a dozen ways in my memory and find the one below to be pretty darn good.
Onion soups have been around since ancient Greece and Rome, valued for their
taste and medicinal properties. A 1651 French recipe provides an early example
of the dish, though it differed from modern versions by using milk instead of
broth and not featuring melted cheese. By the 19th century, onion soup was a
staple for people of all social classes in France.
During the French Revolution,
its simple, affordable ingredients made it a symbol of resilience for the
"sans-culottes" during times of economic hardship.
French onion soup, or
Gratinée des Halles, developed at the Les Halles market in Paris, where it was a
staple for late-night workers and a hangover cure, thanks to its nourishing
combination of caramelized onions, beef broth, bread, and melted cheese, a
refinement that gave the dish its classic modern form.
The modern
version, with melted cheese and toasted bread, became popular later, possibly in
the 19th century as restaurants grew around the markets of Paris.
The dish
is now a classic of Parisian bistros and is recognized worldwide as an iconic
French dish.
Whether made in Lyon, Paris or Strasbourg or anywhere else
for that fact the key to making it is how the onions are carmelized. Here is a
basic recipe that is eay to make and delivers great tasting pleasure---don't
forget a bit of fresh chopped parsley to sprinkle on top before serving.
Amount/Measure/Ingredient:
50g Butter
1 tbs Olive Oil
1 kg Onion
1 tsp
Sugar
4 sliced Garlic Cloves
2 tbs Plain Flour
250ml Dry White Wine
1L Beef Stock
4 sliced Bread
140g Gruyère, Grated Coarsley
Parsley
Chopped
Description : Melt the butter with the oil in a large heavy-based
pan. Add the onions and saute/fry with the lid on for 15-20 mins until soft.
Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until
caramelised. The onions should be really golden, full of flavour and soft when
pinched between your fingers. Take care towards the end to ensure that they
don’t burn.
Add the garlic for the final few minutes of the onions’ cooking
time, then sprinkle in the flour and stir well. Increase the heat and keep
stirring as you gradually add the wine, followed by the hot stock. Cover and
simmer for 30 mins.
To serve, turn on the broiler/grill, and toast the bread.
Ladle the soup into heatproof crocks/bowls. Put a slice or two of toast on top
of the bowls of soup, and pile on the cheese. Broil/grill until melted.
Alternatively, you can complete the toasts under the broiler/grill, then serve
them on top.
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