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French Onion Soup au Gratin
by Chef Anthony Salemme
Serves 4 -6 as a main course
With the cooler weather around us it’s time to think about soup as a meal. French Onion is a house favorite and simple to make. The 4 cheeses make it especially rich and filling.
2 pounds yellow onions, peeled and sliced into ¼” slices
2 pounds red onions, peeled and sliced into ¼” slices
4 Tablespoons butter
3 Tablespoons olive oil
1 Tablespoon flour
1 Tablespoon sugar
2 quarts beef stock
½ cup dry sherry
3 bay leaves
1 Tablespoon fresh thyme
1 teaspoon salt
pepper to taste
6 ounces Gruyere Cheese, grated
4 ounces Mozzarella, grated
4-6 slices Swiss Cheese
½ cup Parmesan Cheese, grated
1 small baguette, sliced into one inch slices
In a 6-quart pan add 2 tablespoons of olive oil and butter on medium heat.
Toss the onions in the melted butter and oil. Cook the onions stirring often until they start to caramelize and turn brown. About 15-20 minutes.
Sprinkle the sugar and 1 teaspoon of salt over the onions and toss to coat and continue to cook for about 25 minutes. By this time the onions will be medium brown.
Toss with the flour and add the sherry to deglaze the pan.
Next add the beef stock and simmer for 30 minutes.
While the soup is simmering, toast the baguette slices.
Brush each slice with remaining olive oil and toast in the oven at 450F for about 5-7 minutes.
Assemble 4-6 ovenproof soup bowls.
Ladle soup ¾ way into bowls.
Place 2 toasted baguette slices in each bowl.
Top each with grated Gruyere, Mozzarella, 1 Swiss slice and sprinkle Parmesan cheese last.
Broil until bubbly.