Still a great classic of French cuisine that I had never tested at home. Given the time that we have this weekend, this French onion soup au gratin was quite appropriate.
This is a dish that is frankly not difficult to achieve, but which requires a bit of time and ingredients if we want it to be tasty and full of flavors.
This soup can be prepared in advance and you can bake it at the last moment. So this will be perfect for the purposes of evenings a few times hard…
French onion soup au gratin
To 2 Save Print Ingredients
- 4 small onions
- 1 clove of garlic
- 1 tbsp olive oil
- 10 cl of dry white wine
- 75 cl of water
- 1 bouillon cube
- 2 bay leaves
- 1 tbsp of brown sugar
- salt and pepper
- ground nutmeg
- 20 g of grated cheese (gruyère types of cheese)
- 2 slices of bread
- Peel the onions and cut into thin strips.
- In a large frying pan, gently heat the olive oil and add onions and garlic pressed.
- The onions must brown but not burn. Add a little water if they color too. Add the brown sugar and let caramelize, stirring well. When the onions are well browned, add the flour and then the white wine sec.
- Mix well and add the water, salt, pepper, the bouillon cube, a bit of nutmeg and the bay leaf.
- Cover and bring to a boil. Cook 30 minutes on medium heat and stirring from time to time.
- To brown, preheat your oven to 200°.
- Toast your slices of bread.
- In ramekins, pour the soup to the onion and lay the slices of toasted bread on top.
- Add the form to cover the surface.
- Bake until the cheese has taken on a beautiful color.
Enjoy immediately, but be careful not to burn yourself!