How to Cook Perfect Onion soup au gratin

Onion soup au gratin. In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized. Onions Au Gratin. this link is to an external site that may or may not meet accessibility guidelines. I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays.

Loaded with taste, this Onion Soup Au Gratin recipe is a real temptation! Best enjoyed as an appetizer, this recipe was taught to me by a dear friend who also happens to be a great chef. Arrange the French bread cubes over the surface of the soup, then place the cheese evenly on top of the bread. You can have Onion soup au gratin using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Onion soup au gratin

1. It's 2 dozen of Bermuda onions.
2. It's 2 tablespoons of flour.
3. You need 2 tablespoons of butter.
4. It's 11/2 quarts of strong beef stock.
5. It's of Salt pepper Parmesan cheese.
6. You need of Celery salt.
7. You need of Paprika.

NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature. Try this Onion Soup Au Gratin recipe, or contribute your own. Stay warm with this GREAT French onion soup!

Onion soup au gratin step by step

1. Peel onions under water slice thin fry in butter until brown.
2. Add flour mixed with butter to onions.
3. Add stock cook in double boiler.
4. Serve hot with grated cheese and paprika.

With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese. French onion soup was a type of soup originating in France, typically based on meat stock and onions, and often served au gratin (i.e. with a browned crust of grated cheese and breadcrumbs). For such a simple dish, French onion soup should be easy to make great. And yet, so many versions taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws. This recipe develops great flavor with a long, slow caramelization of the onions, then punches it up with cider.