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gratin onion soup

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gratin onion soup


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Tempo de preparo

1 hour(s)


4 servings

Izabela Dolabela

  • Ingredients
  • Recipe
  • Onion500 g
  • Butter60 g
  • White wine1/2 cup
  • Beef broth (or vegetables)1500 ml
  • Gruyere cheese300 g
  • Salt and Black Pepper to taste
  1. Peel and slice the onions into julienne.
  2. In a medium saucepan, melt the butter over medium heat. Add the onions and season with a pinch of salt. Cook, stirring occasionally, for about 30 minutes, until very soft and golden. This is a step you can't be lazy about; if the onions don't caramelize, the soup doesn't taste good.
  3. Add the wine and mix, scraping the bottom of the pan to unseal, until it evaporates.
  4. Add the broth. Once it boils, lower the heat and let it cook for 30 minutes, stirring occasionally so it doesn't stick to the bottom.
  5. Meanwhile, preheat the oven to 200°C (medium temperature).
  6. Heat a skillet over medium heat and toast just one side of the buns for about 2 minutes (optional)
  7. After 30 minutes, turn off the heat and adjust the salt and pepper.
  8. Transfer the soup to an ovenproof dish or pan.
  9. Arrange the slices of Italian bread, one next to the other, with the toasted side down, so they absorb less liquid and don't fall apart. Sprinkle with grated cheese and place in the oven.
  10. Leave for about 10 minutes to brown. If your oven has the grill option, you can use it, but keep an eye out so it doesn't burn! Cheese may take less time to melt.
  11. Carefully remove the pan from the oven and serve the soup immediately.

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