A bubbling tureen of onion soup "gratinee"

Comment by John Barrows on November 8, 2009 at 3:03pm

Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the surface.

I made the broth by roasting beef bones then boiling in water with onion, parsley, bay, sat, pepper and carrot - then strained. In another heavy pot I simmered finely sliced onions (tons of them) covered until it was mushy. Removed the cover, raised the heat, added some salt and sugar, evaporated the excess liquid and browned the onions. Added white wine and broth and finished cooking. Covered the surface with toasted slices of baguette rubbed with garlic and sprinkled liberally with Gruyere cheese. Baked. Scooped out bowlsfull and enjoyed. The best ever!

Comment by Patrick on November 9, 2009 at 4:39am

If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot method is good if you have enough people to finish it off in one sitting. Otherwise if not you will have leftover croutons sitting in the soup, although not the end of the world, is not desirable. So for a couple or 3 people, small individual bowls or smaller pot.

Comment by Debbie on November 9, 2009 at 4:30pm

I like this variation.

Comment by Laura on November 10, 2009 at 1:44am

Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !

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