Onion Soup Au Gratin
Instructions
PREPARATION
Peel the onions and slice them into very thin circles (1). Then put them in a saucepan with the butter and 3-4 tablespoons of oil (2-3).
Let them simmer on a low flame for 10 minutes, then add a teaspoon of sugar and continue to cook on a medium flame until the onions get soft without browning (4); be very careful not to brown any of them. When they begin to brown lightly, add the flour through a strainer, then stir carefully for a few minutes (5). Now add the broth (6) (or, if you want to enrich your soup, you can add half glass of white wine or a small glass of brandy and let it evaporate), which according to tradition should be prepared with oxtail; let it simmer on a medium flame for at least 30 minutes, adding some broth when necessary.
Once the soup is cooked, add salt and pepper to taste (7) and pour everything into 4 small individual oven dishes (8); slice the bread (if you want to honour the recipe use a baguette) and toast it (9).
Lay the slices of bread over the top (10) and sprinkle plenty of grated Emmenthal or Gruyere (or a similar cheese) (11). Then place the 4 oven dishes in preheated 450F (250C) oven (or in the salamander) until a golden crust forms on the surface (few minutes).
Serve the onion soup au gratin very hot.
