In France this soup is standard bistro fare and is simply referred to as gratinee which refers to the topping of toasted bread and melted cheese.
60 g butter
1 kg onions, thinly sliced
1 garlic clove, finely chopped/5 ml crushed garlic
2.5 ml salt
2 stalks fresh thyme
30 ml cake flour
125 ml dry white wine
1.5 liter ml prepared lamb or beef stock
15 ml cognac or brandy (optional)
Baguette (Croutes)
½ Baguette, sliced into 1 cm slices
200 g Gruyere or Emmental cheese, grated
- Heat the butter in a saucepan with a 2.5 L capacity over a medium-high heat.
- Add the sliced onions and cook for about 15 minutes until they are softened and beginning to brown.
- Add the garlic, salt and thyme and simmer for about 30 minutes until the onions are caramelised, stirring occasionally.
- Add the flour and stir until well blended.
- Stir in the wine and stock and bring to the boil.
- Reduce the heat and simmer gently for 45 minutes.
- Taste the soup and adjust the seasoning if necessary.
- Stir in the cognac, if using, and cook for 5 minutes more.
- Set the soup aside until ready to serve.
- Heat the grilling element of the oven.
- Place 6 serving bowls on an oven tray and divide the soup between the bowls.
- Sprinkle 1 heaped tablespoon of the cheese into each bowl.
- Top each bowl with 1-2 slices of baguette, covering the soup. Divide the remaining cheese amongst the six bowls.
- Place the oven tray in the oven and grill until the cheese is melted and bubbling, and any uncovered edges of bread are toasted, 3 to 6 minutes.
- Watch the cheese carefully so that it doesn’t burn!
- Serve immediately.
- The soup can be refrigerated without cheese or bread in an airtight container for up to 5 days. Reheat the soup before grilling with the bread and cheese.
6 servings.