French Onion Soup Gratinee

Deeply caramelized onions in rich beef broth, crowned with toasted bread and bubbling Gruyere.

Ingredients

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon oil
• 1 teaspoon sugar
• 2 tablespoons flour
• 1/2 cup dry white wine
• 8 cups beef stock
• 1 bay leaf

Salt and pepper to taste

• 6 thick slices French bread, toasted
• 2 cups grated Gruyere cheese

Directions

1. Melt the butter with the oil in a heavy pot, add the onions and sugar, and cook slowly, stirring often, for 40 minutes until deep golden brown.
2. Sprinkle with the flour and cook 2 minutes, then pour in the wine and let it reduce.
3. Add the beef stock and bay leaf, season, and simmer 30 minutes.
4. Ladle the soup into ovenproof bowls, float a slice of toasted bread on each, and heap with grated Gruyere.
5. Set under a hot broiler until the cheese is melted, bubbling, and browned, and serve at once.

Notes

Our own version of the classic soupe a l’oignon gratinee from Dione Lucas’s French cooking.