Onion Soup Gratin

A great classic of French cuisine, onion soup au gratin is very simple to prepare. And it must be kept simple. So I propose a version that is quite classic but that will give you all the elements to obtain this soup so comforting in winter! With its crunchy-melted formage crust and caramelized onions, it will be perfect! 

Melt butter in a large skillet over high heat.

Add the onions.

I put the pictures of all the steps. The onions should color without burning. You can add a little water in case it really colors too much.

When the onions are well colored, add the flour and the dry white wine.

Mix well and remove from heat. Transfer the onions to a large saucepan and add the two liters of water.

Add salt, pepper, cube, sugar, thyme and bay leaf (or a bouquet garni).

Close the lid and heat to boiling. You can cook with the lid on or off, depending on the size of the pan: in my case, I had to remove it because it overflowed. 

Cook for 45 minutes over moderate heat. 

Just before serving, put a few pieces of bread in the bottom of the bowls (which are oven-proof!). 

Add a little grated cheese.

Fill bowls with soup.

Add bread pieces again. What is the purpose of this? Simply because the bread floats and allows the cheese to stay on the surface, otherwise it would sink!

Add the form to cover the surface.

Add a little salt, pepper and nutmeg.

Put in the oven on “grill” mode until the cheese is nicely colored. 

Enjoy immediately without getting burned!