Onion soup au gratin. Arrange the French bread cubes over the surface of the soup, then place the cheese evenly on top of the bread. When cooking is complete, soup is ready to serve. NOTE: Always allow the soup to cool to room.
This recipe combines classic onion soup ingredients with everyday pizza staples. Loaded with taste, this Onion Soup Au Gratin recipe is a real temptation! Best enjoyed as an appetizer, this recipe was taught to me by a dear friend who also happens to be a great chef. 'Twas the time for French onion soup, topped with bread and gooey bubbling cheese, and full of honest sweetness and long flavour. You can have Onion soup au gratin using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Onion soup au gratin
- Prepare 2 dozen of Bermuda onions.
- Prepare 2 tablespoons of flour.
- It’s 2 tablespoons of butter.
- You need 11/2 quarts of strong beef stock.
- You need of Salt pepper Parmesan cheese.
- Prepare of Celery salt.
- Prepare of Paprika.
The real reason for less obesity in France is that the French eat less and enjoy it more. A little potato gratin, gooey with cream, is enough to have on the side of three. Gently lay the croutons in one layer over the soup to cover as much of the surface as possible. Try this Onion Soup Au Gratin recipe, or contribute your own.
Onion soup au gratin instructions
- Peel onions under water slice thin fry in butter until brown.
- Add flour mixed with butter to onions.
- Add stock cook in double boiler.
- Serve hot with grated cheese and paprika.
In a large saucepan, combine butter and oil over medium heat. French Onion Soup Gelatin/ Red Brick Onions. For the best, most intensely flavored onion soup, take some time and brown the onions until they are a deep mahogany brown. Baked with a baguette slice and melted cheese, this is one hearty soup. Add a salad, and you have a terrific light meal.