Tuesday, October 25, 2011

La Madeleine'S Soupe A L'Oignon Gratinee aka-French Onion Soup

 The key to the recipe lies in the slow cooking of the onions.. really!  Once they caramelize they flavor the soup so nicely! 

1 tb extra virgin olive oil
     2 md onions; peel & thinly slice
     1    whole bay leaf
    1/4 tb freshly ground black pepper
     2    cloves garlic; chopped
     1 qt beef stock

      1    baguette; sliced and toasted
           - --one
    3/4 c  gruyere cheese; grated or mozzarella even munster cheese works!


Heat the extra virgin olive oil in a heavy, large saucepan. Add onions,
bay leaf and pepper. Sauté‚ over low heat for about 30 minutes, stirring
occasionally. The secret to making a great onion soup lies in the slow
cooking of the onions. The flavor comes from the release of the sugars
in the onions, cooked until they begin to caramelize. The onions should
be a golden brown.

Add garlic and stir well. Cook for two minutes.

Pour beef stock in and bring to a boil, then reduce heat and simmer for
30 minutes, covered. At serving time, ladle soup into individual
ovenproof terrines or soup bowls. Slice a baguette on top of the soup
and sprinkle with cheese. Place the terrines, on a baking sheet, under
a broiler to melt the cheese and brown the top (gratinee


  1. what is md onions - how many is that or how many pounds?

    1. I think I means medium-sized onions.

    2. I think I means medium-sized onions.


Newer Post Older Post Home