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Onion soup au gratin
Description
A real Proust's madeleine! When I was a child, my parents used to make it all the time, and every time it was a celebration. Easy to make, fragrant and nourishing, onion soup au gratin has the unique charm of a traditional dish that warms both the heart and the body. Another advantage is that it can be prepared in advance, then reheated and au gratin at the last minute, making it ideal for a dinner party with friends. A slice of baguette, some melted, golden cheese... and you're transported!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Peel and finely chop the onions.
2. Heat the oil and butter in a large saucepan, then add the onions in layers. Sauté for a few minutes, stirring constantly.
3. Lower the heat and cook gently for 45 to 60 minutes. Stir occasionally at first, then more and more often as the onions colour. They should turn a beautiful mahogany brown without burning.
4. Add the vegetable stock, season and simmer over a low heat for 30 minutes.
5. Preheat the grill. Divide the soup between ovenproof bowls, place a slice of baguette on each portion and sprinkle with grated Gruyère.
6. Grill under the broiler for a few minutes until the cheese is golden and melting.
7. Serve piping hot with a dash of freshly ground black pepper.
THERMOMIX® METHOD.
