I always love to see how recipes are interpreted or written once they move around the world and my personal favorite is Onion Soup Gratinee. The classic. The fact that most people know it as ” French Onion Soup” is in part because that is how “Le French” do it over there, AND it continues to be written for the us this way. However, no where in France will you see it written as such, nor will you see them label their fries, ” french fries”. Pommes Frites or simply, fried potatoes will suffice and so will this lovely recipe that will hopefully warm your kitchen before it warms your belly.
“FRENCH” ONION SOUP
Ingredients
- 4 sweet onions, sliced thinly
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp of butter, unsalted
- 4-5 cups beef stock
- 1 tsp of herbs de provence
- 2 tsp of salt
- 1 loaf day or two old French bread or croutons
- 2 cups grated Gruyere
Directions
Saute onions and garlic in oil, butter over low heat until caramelized and brown, just over 45 minutes. Add Herbs de Provence the last 15 minutes of caramelizing onions and then addstock and bring to a boil.. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
This entry was posted on Wednesday, January 6th, 2010 at 1:25 pm and is filed under If It Drizzles, Recent Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
