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Onion Soup Gratinee
Zuppa di Cipolle Gratinata
3 tablespoons butter, unsalted
4-5 white or yellow onions (about 4 cups) finely sliced
2 quarts (about 2 liters) chicken broth
1 clove garlic, finely chopped
salt and pepper
about 24 slices French baguette, finely sliced and toasted
1 lb (400 gr) Swiss cheese, grated or shredded

Place the butter in a saucepan on medium heat.

When the butter starts foaming add the onion. Sauté until the onion is soft and translucent, and lightly browned, about 5 minutes.

Sauté until the onion is soft and translucent, and lightly browned, about 5 minutes.

Add the stock. Stir in the garlic, salt and pepper.

Boil the soup for about 30 minutes.

Preheat oven 400 F (200 C.) Place a few slices of bread in the single-serving oven-proof bowls.

Fill about half way the bowl with the soup. Distribute evenly the onion and the liquid.

Spread evenly the cheese on top of the soup bowls.

Place the bowls on a cookie pan. Bake in the oven for approximately 30 to 40 minutes until the cheese is melted and browned all around. Serve hot at once.

International >> Onion Soup Gratinee

Onion Soup is a classic of French cuisine. Is it? Well ... I am not going to enter into the argument on who came first. Onions have been available forever and everywhere. What is remarkable instead is how French cuisine has been able to transform a simple and rustic peasant dish into a gourmet preparation. Just add some good French cheese, right?