Soupe à l'oignon gratinée

Name: Soupe à l'oignon gratinée
Yield: 6 people
Ingredients: 4 large onions; 40 g butter; 2 tablespoons water; 1 level tablespoon flour; 1.5 litres chicken stock, or, failing that, water; 12 cl white wine, one glass; 6 slices country bread; 60 g grated Gruyère; salt; pepper

the onion soup of Les Halles, with caramelised onions, stock, toasted bread and cheese browned under the grill

6 peopleserves

10 ingredientsin all

7 stepspreparation

FranceWhere it comes from

All recipes

preparation

How it is made

Quantities are for 6 people. The steps are in the order you do them.

peel the onions, slice them and let them turn golden in the butter in a saucepan
when they start to colour add two tablespoons of water, so that they do not burn, and leave them over a gentle heat until they just caramelise: they are what gives the stock its colour
add the flour, which gives a little body, deglaze with the white wine and pour in the stock
bring to a gentle boil and leave to cook for about twenty minutes; season with salt and pepper
toast the slices of bread and place them in the bottom of a cocotte that can go in the oven
pour in the soup: the bread floats back up, and you cover it with the grated cheese
put the cocotte under the oven grill until the top is well browned

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