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French Onion Soup  (Soupe a L’oignon Gratinee)

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French Onion Soup  (Soupe à L’oignon Gratinée)The most famous of French soups and may be of all soups; tender cooked onion in a beef stock topped with grilled bread and grated Gruyere cheese.

Ingredients:  4 servings

400 g. onions, finely chopped or sliced half moon shape

4 tablespoons butter

2 tablespoons vegetable oil

1 teaspoon sugar

4 tablespoons flour

1 garlic cloves, finely chopped

⅓ cup dry white wine

4 cups beef stock

1 bay leaf

Salt sparingly and freshly ground white pepper

Bread slices for top

4 slices, each 2 cm. thick from a baguette bread loaf

1 garlic clove, cut in half horizontally

2 tablespoons olive oil

¾ cup (75 g.) grated Gruyere cheese

To serve as containers: (optional)

Small round loaves of bread from the bakery

 

1. Sweat the onion with butter and oil in a covered pan over very low heat for about 5 minutes. 

2. Remove cover, add salt, sugar, and continue cooking on medium heat stirring until onions are light brown in color and caramelized, about 15 to 20 minutes.

3. Add garlic and cook stirring for 1 minute more. 

4. Add white wine, scraping the bottom with a wooden spoon, simmer till wine evaporates, remove from heat.

5. Place flour in a dry pan over medium heat and stir continuously till colored.

6. Return onion pan to heat and mix in the colored flour.

7.Pour hot stock gradually over the onion-flour mixture stirring all the time till the mixture come to the boil, add bay leaf, simmer soup covered over low heat15 minutes.

To prepare bread slices: 

Meanwhile, grill baguette slices without allowing them to color, remove from oven and rub one side of each with a cut garlic clove then brush both sides with olive oil (recipe may be prepared to this stage a day in advance, refrigerate soup and place bread slices in a box well covered).

To serve:  

1. Place grated cheese on top of bread slices and place under a grill or bake till cheese melts.

2. Ladle hot soup into 4 serving bowls and top each with a slice of bread, cheese side up, or serve in a big bowl with the bread slices on top or on the side.

3. Small loaves of bread may be used as containers by cutting top and emptying the inside.

To reduce calories: 

Omit using butter, fry onion with 3 tablespoons vegetable oil and ¼ cup water till water evaporates and onion are colored, add stock and cook as above.  Omit using flour and thicken soup at the end of cooking with 6 tablespoons cornflour mixed with 4 tablespoons water, adding the mixture and stirring till soup boils and thickens.

   
© 2005 Cooking Courses Marlene Matar