As in most traditional dishes, the onion soup recipe varies from place to place. Most of the time it is gratiné – with a crust of cheese on top. The onions can be cooked lightly or browned to a dark stage, singed with flour then pushed through a food mill (Lyonnaise style). Water or stock can be used. Egg yolk and cognac may also be added. Here is my own version.
10 medium size yellow onions minced finely
1/4 cup of olive oil
4 Tbsp of flour
1 cup of white wine
2 garlic cloves, peeled and chopped
8 cups of stock (mixture of beef stock and chicken stock)
2 cups or more of gruyère or Emmenthal
salt and pepper to taste
2 dozen slices of French bread toasted under the broiler
- Warm the olive oil in a frying pan. Add the onions.
- Cover tightly and cook very slowly for about 2 hours or until dark brown.
- Sprinkle flour over the onions and stir well. Add the wine.
- Slowly add the boiling stock and simmer for half an hour after adding the garlic, salt and pepper.
- Preheat oven to 400°F
- Place slices of French bread in each bowl or in a large terrine.
- Fill with the onion soup to the top so the cheese crust is not going to sink.
- Sprinkle the cheese on top of the soup pressing around the edge as an anchor.
- Place the bowls on a cookie sheet, put in the oven and cook until brown.