Onion Soup Gratinée

© Katherine Stetson

Be sure to give the onions plenty of slow and gentle heat in order to extract their complex sugars.

For four servings:

  • 2 tablespoons olive oil or bacon fat or a mix of the two
  • 1 tablespoon unsalted butter
  • 1 teaspoon crushed thyme
  • 2 ½ cups yellow onions, quartered and thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon cognac (or dry sherry)
  • 2 1’2 cups chicken stock
  • ½ cup dry white wine
  • 2-3 cups dry toasted croutons, one-inch square
  • 2 cups grated Fontina or Gruyere or Emmentaler or any combination of the three

In a heavy-bottomed soup pot or Dutch oven, heat olive oil and butter over medium flame.  Add onions and thyme and sauté slowly for 45 minutes (or longer), stirring occasionally until a rich golden color is achieved.  Add cognac and black pepper and stir until liquid has evaporated.  Add stock and wine and bring to a gentle simmer.  Check for seasoning and add additional salt and pepper as needed.

Preheat oven to 425 degrees.  Place four oven-safe soup crocks on a baking sheet.  Fill crocks three-quarter’s full with onion soup.  Top with a layer of croutons and half a cup of cheese.  Bake for 10-15 minutes or until cheese is nicely brown and bubbling.  Carefully remove crocks to an under-liner and serve immediately.

Copyright © Katherine Stetson, all rights reserved.