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Deborah

Deborah Dana

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Recipe of Gratin onion soup
Recipe

Gratin onion soup

1h 30 mins
Low
37
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A delicious and simple version of the French onion soup.
Learn more about Deborah Dana

Ingredients

6 portions
  • 4 yellow onions
  • 1 stick butter
  • 2 tablespoons sugar
  • 10 cups beef broth
  • 1 baguette
  • 1 cup Gruyere cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 leave bay (laurel)

Preparation

First the onion is peeled and cut into thin slices.
In a large pot, melt the butter and add the onion. Cover with aluminum foil and the lid of the pot and cook on low heat for 50 minutes or until the onion is very soft and somewhat caramelized.
The lid and aluminum foil are removed and the sugar is added to the onion. It is cooked on high heat, moving continuously until the onion is well caramelized and light brown.
Season with salt and pepper and add the beef broth and bay leaf. It cooks for 10 minutes.
While the soup is cooking, cut the baguette into pieces and toast in the oven.
To prepare the soups, place 6 deep plates (which can then be cooked in the oven) and divide the soup between 6. 2 pieces of bread are placed on each soup and a bunch of striped Gruyere cheese.
Place the dishes in a tray and cook in the broiler for 10 minutes or until the cheese is melted and a little golden.

PRESENTATION

Serve the soups at the moment, they have a very nice presentation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Romulo Cusinga
27/08/2017 17:01:07
EXCELENTE DELICIOSO Y FACIL DE PREPARAR
Alejandro Dominguez Rivera
21/01/2013 00:38:10
buena muy buena

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