More on the book and soup after the jump.
Onion Soup Gratinee, adapted from The Paris Cafe Cookbook (Daniel Young)
Ingredients (for 4 servings)
3 tablespoons unsalted butter
2 pounds onions, thinly sliced
2 tablespoons flour
2 cups water
2 cups beef stock (or alternatively use all water or all beef stock)
1 cup white wine
1 bay leaf, 2 sprigs thyme, 2 sprigs parsley (tied together in cheesecloth, bouquet garni)
salt and pepper
1 baguette, sliced into thin rounds
1 to 2 cups of shredded Gruyere
- Melt the butter in a large saucepan or dutch oven over medium heat. Add the onions and cook until dark golden colored, stirring occasionally. I gave these onions about 25 minutes of cooking time to really develop a deep flavor.
- Add the flour and stir and continue to cook on medium heat for 3 minutes.
- Add the water, stock, wine and bouquet garni and simmer for 30-45 minutes.
- Remove the bouquet garni.
- Preheat the oven to 325.
- Toast the baguette slices in toaster.
- Ladle the soup into 4 oven safe bowls. Add toast slices and dunk into the soup.
- Sprinkle the cheese over the toast.
- Bake in the oven for about 10 minutes.
- Then turn the oven to broil and broil the soup until bubbling - about 1- 2 minutes max.