The onion soup au gratin, or soupe à l’oignon, is a delicate but tasty peasant dish that is now served in the best restaurants of Paris!
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Hi everyone and welcome to the GialloZafferano kitchen: today we’ll be making together the onion soup au gràtin. It’s a dish of humble origins, a peasant’s dish, now prepared in many countries, but it’s the French that are credited with bringing it to the most refined restaurants, with their soup a l’ognion gratiné.
Let’s see what ingredients we’ll need:
• 1 lb (500 g) of golden onions
• 1 ½ tbsp (20 g) of flour
• 1 tsp of sugar
• 3 ½ tbsp (50 g) of butter
• Pepper / salt • 3-4 tbsp of extra virgin olive oil
• About 4 cups (1 l) of beef broth
• 12 baguette slices
• ½ cup (100 g) of grated cheese (like gruyère or emmenthal)
Let’s prepare the onion soup au gratin:
As you can see, I’ve peeled and cut the onions very finely, in this saucepan I’ve put the oil and the butter and, once it’s melt, I’ll add the onions and let them simmer for at least 20-25 minutes on a very low flame until transparent, so that they become nice and soft.
10 min. — low heat
After the first 10 minutes, add the teaspoon of sugar and let it finish cooking until the onions, as said before, become transparent, taking care not to brown them.
And finally here we are, as you can see the onions have become really soft, so we can add the sifted flour into the saucepan. Stir and cook for a couple of minutes, after that add the broth and let it simmer on a low flame for at least 30 minutes in this way. There are also different versions of this recipe to make it even more tasty: after adding the flour, that is before adding the broth, you can pour half a glass of white wine, or a small glass of brandy, into the saucepan and let it evaporate; then, once dried out, you can add the broth as before.
30 min. — low heat
While our onion soup is simmering, we can cut the baguette into 12 slices, crosswise as you can see, lay them into a baking pan and bake them for about 10-15 minutes, until golden brown.
The onion soup is cooked. Now we just have to add salt and pepper to taste and pour it into 4 small individual oven dishes. I remind you that you can also whiz half of the soup to make it even more creamy.
And now divide the baguette slices among the oven dishes in order to have 3 canapés each… and sprinkle some grated cheese over them. Then place the oven dishes under the grill until golden brown on the surface.
5 min. — under the grill
Our onion soup au gratin is ready: serve it very hot, according to tradition. From Sonia and GialloZafferano, bye bye and see you next video recipe!