French onion soup gratiné

By Derek Dammann
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french_onion_soup_gratiné
SERVES
4

Ingredients

SOUP

  • 1 whole yellow onion
  • 4 quarts (3.8 L) light beef stock
  • 4 sprigs thyme
  • 3-4 bay leaves
  • 3 pounds (1.35 kg) onions, sliced thin
  • 2 ounces (60 g) butter
  • 2 tablespoons (30 ml) sherry vinegar
  • Salt and pepper

GRATINÉ

  • 1/2 baguette, sliced into rounds, hard toasted
  • 1 1/4 pounds (567 g) gruyere cheese, large grated

Directions

SOUP

  1. Slice the onion in half and char the cut side of both sides of the onion on the open flame of a gas burner, a grill, or under a broiler until very dark to create a bruléed onion.
  2. Heat beef stock in a large pot over medium-high heat.  
  3. Add the bruléed onion, thyme, and bay leaf, and bring to a boil. 
  4. Reduce heat and simmer for 30 minutes.
  5. Strain the reduced stock.
  6. Melt butter in a large, deep skillet over medium-high heat. 
  7. Add the onions to the butter and sauté for two minutes. 
  8. Cover the pan, reduce heat to medium-low heat and cook for 15 minutes.  
  9. Take the lid off and turn the heat up slightly to medium-high.
  10. Add salt to the onions and stir every few of minutes, cook for 30 minutes or until the onions have caramelized to a light brown colour.
  11. Add the caramelized onions to the reduced stock.
  12. Add pepper and simmer for about ten minutes.
  13. Finish onion soup mix with sherry vinegar.

GRATINÉ

  1. Preheat the oven to broil.
  2. Ladle soup into each bowl.
  3. Top the soup with baguette rounds in each bowl.
  4. Cover the baguette rounds with 5 ounces (142 g) of gruyere cheese per soup.
  5. Broil for five minutes or until cheese is browned and crusted.  Serve hot.

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