Onion Soup Gratiné


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Recipe excerpted from 'Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year' by Betty Rosbottom

The ultimate cold weather dish—soupe à l’oignon gratinée—was the pièce de résistance of a popular winter cooking class called “Midnight in Paris” that I taught several years ago. The main difference is that I suggest using a quick short-cut beef stock instead of Julia’s homemade stock.

This is a soup where the quality of ingredients used for the topping matters. An aged Gruyère and slices of a good crusty baguette will add immeasurably to the dish’s success. One last tip direct from Julia: She suggests stirring some small strips of Gruyère into the soup before adding the toasted bread slices. Those little strips melt as the soup simmers in the oven, melding beautifully into the onion broth.

Recipe excerpted from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Yearby Betty Rosbottom, Rizzoli New York, 2016. Click here to purchase your own copy.

Ingredients

For the Soup

  • 2 Quarts beef stock
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons vegetable oil
  • 3 Pounds yellow onions, sliced 1/4-inch thick, to yield 10 cups
  • Kosher salt
  • 1/4 Teaspoon sugar, plus more if needed
  • 1/4 Cup all-purpose flour
  • 3/4 Cups dry white wine
  • Freshly ground black pepper

For the Toasted Baguette Slices and Cheese Topping

  • 18 baguette slices, cut about 3/8-inch thick
  • 3-4 Tablespoons olive oil, plus more if needed
  • 12 Ounces piece good quality aged Gruyère grated to yield 1 1/2 cups and the remainder cut into slivers 1/4-inch by 1-inch long to yield 1/2 cup

Servings6

Calories Per Serving667

Folate equivalent (total)122µg31%

Riboflavin (B2)0.7mg39.7%


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.


Midnight in Paris: The Perfect Onion Soup Gratiné

Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.

The final chapters dive into light sandwiches, salads, and sweets that accompany soups to turn them from just a bowl to a full fledged meal. We challenge you to have a soup night at least once a week! Make extra, and freeze the leftovers for a delicious meal you can thaw at a moments notice.

To kick things off, start with Betty’s version of the French onion soup.



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