Soupe à l’oignon gratinée – with garlic bread (4 people)
Ingredients
1 kg / 2.2 lb yellow onions, thinly sliced
40 g duck fat or butter
1 Tbsp olive oil
1.2 L / 5 cups good beef stock (or beef + chicken mix / strong veggie broth works too)
120 ml / 1/4 cup dry white wine (optional)
Fresh oregano
Salt & black pepper
Garlic bread topping
4–8 slices baguette
1 small clove garlic, cut in half
Olive oil or soft butter
Cheese
120–150 g grated Gruyère
Method
Cook onions slowly in duck fat or butter & olive oil with a pinch of salt, until transparent & soft.
Deglaze with white wine. Reduce 1–2 min.
Add stock, oregano. Simmer 15–20 min. Adjust salt & pepper.
Lightly toast baguette slices. Rub each slice with the cut garlic & lightly brush with duck fat, or olive oil or butter.
Ladle soup into ovenproof bowls. Top with garlic bread, then cheese.
Broil until bubbling & deeply golden.
Voilà Voilà!
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