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Onion Soup Gratinee

Source: Casual Cuisines of the World - Bistro
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 6-8
In the past, this hearty onion soup with melted cheese on top was served from the late-night hours into the early morning in the Les Halles market district of Paris. Now, it is served at all times of the day in France. Commonly referred to as one of the great soupes de santé, restorative "soups for the sick," this flavorful broth is said to work equally well on curing the flu as it does on relieving hangovers.
3 large white onions
1/2 cup unsalted butter
3 tablespoons all-purpose flour
8 cups beef stock, preferably homemade
1/2 day-old baguette
2 cups shredded swiss cheese
Onion Soup Gratinee Recipe at
Cut the onions in half through the stem end, then cut crosswise into thin slices.

In a large saucepan over medium heat, melt the butter. Add the onions and flour and sauté, stirring frequently, until golden brown, about 5 minutes.

Pour in the stock, add salt and pepper to taste and bring to a boil. Reduce the heat to medium and simmer, stirring often, until the onions are soft and translucent and the flavors have blended, about 15 minutes.

Meanwhile, preheat a broiler or grill. Cut the baguette on the diagonal into 6-8 large slices about 1/2 inch thick.

Ladle the soup into 6-8 ovenproof bowls placed atop a baking sheet. Place a bread slice on top of each serving of soup and scatter the Swiss cheese evenly over the top of the soup and the bread.

Place the baking sheet under the broiler and broil (grill) until the cheese melts and turns golden brown, 2-3 minutes.

Remove from the broiler and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 408
Fat. Total: 23g
Fiber: 4g
Carbohydrates, Total: 34g
Sodium: 360mg
% Cal. from Fat: 51%
Cholesterol: 57mg
Protein: 17g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: K Reviewed: 12/07/2009
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