French Onion Soup Gratinee

This French-origin soup is comforting on colder days, ideal for a light meal.

Neuza Costa

14 March, 2024

Ingredients:

• 600 g (21 oz) of onions, sliced into half-moons
• 75 g (2.6 oz) of butter
• 1 tablespoon of sugar
• 50 g (1.7 oz) of plain wheat flour
• 60 ml (2 fl oz) of white Port wine
• 1600 ml (54 fl oz) of beef broth (1600 ml hot water + 2 beef broth cubes)
• 8 small slices of bread
• Olive oil, as needed
• Oregano, as needed
• 200 g (7 oz) of grated Gruyère cheese
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste

Instructions:

1. In a pot, melt the butter over medium heat.
   Add the onions and stir.
   Add the sugar and mix.
   Cook over low heat for about 1 hour until the onions caramelize.
2. Meanwhile, place the bread slices on a baking tray and drizzle with a bit of olive oil.
   Season with a pinch of salt and sprinkle with oregano.
   Bake in a preheated oven at 220°C (428°F) for about 10 minutes, or until the bread is golden.
   Remove from the oven once done.
3. Stir the onions occasionally.
   Once caramelized, season with a pinch of salt, pepper, and nutmeg.
   Add the flour and mix well.
   Gradually, while stirring, add the beef broth.
   When it starts to boil, add the Port wine and some oregano leaves.
   Let it boil for 15 minutes.
   After 15 minutes, adjust the seasoning and turn off the heat.
4. Pour the soup into oven-proof bowls.
   Place two slices of bread on top and ladle 1/4 of the soup over the bread.
   Sprinkle with grated cheese, drizzle with olive oil, and finally, sprinkle with oregano.
   Bake in a preheated oven at 250°C (482°F) for about 10 minutes, or until the soup is bubbly and browned on top.
   After 10 minutes, it's ready to serve.

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The IntenseFlavour team wishes you a bon appetit!