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> Onion Soup Gratinée |
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| Onion Soup Gratinée |
| Yield: 1 qt. |
| Ingredients |
Amounts |
| Clarified butter |
1 oz. |
| Onions, sliced |
12 oz. |
| Madiera, optional (see note) |
1 oz. |
| Chicken stock |
40 oz. |
| Sachet |
1 ea. |
| Salt and back pepper |
to taste |
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| Croutons: for one portion |
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| Clarified butter |
about 1 tbsp. |
| French bread, sliced 1/4 on bias |
2 slices |
| Grated Swiss or Provolone cheese |
2-3 tbsp. |
| Grated Parmesan cheese |
1 tbsp. |
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| Method |
- In the clarified butter, caramelize the onions. Deglaze
with the Madiera and reduce syrupy.
- Add the stock, sachet with some salt and pepper and bring
to a simmer. Cook for 45 minutes. Remove the sachet and check
the seasonings. Adjust soup consistency as necessary.
- For the croutons: Brush both sides of French bread with melted
butter, place in 350 oven to toast golden, set aside. Grate
the cheeses and reserve. Pre-heat the broiler.
- To pick-up: Place the onion soup in a crock, leave 1/2"
at the top for the croutons and cheese. Place the two croutons
on top and top with the grated cheeses. Place under the broiler
and gratinée until golden brown. Alternatively, the soup
can be baked in the oven to brown the cheese.
Note: Other types of wines, fortified wines or liquors can
be used to season an onion soup. Such as red wine, Sherry,
Applejack etc.
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