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Soupe à l'oignon gratinée

Inger Taylor

Posted on February 20 2018

I told myself to resist the urge, but I couldn't!  There was a chill in the air that made me want to make something for dinner that would warm the Taylor fam from the inside out.  Besides, I had been eyeing Mastering the Art of French Cooking by Julia Child and thought, why not?  And, I had just bought new porcelain soup bowls at Sur La Table so I should break them in, right?  Can you tell I just want you to tell me it's justified?  Anyhow... glad I did... so worth it.   There were a lot of tears at first... onions, but thankfully, the food processor saved me some pain.  Is that cheating?  Julia probably didn't use that. Butter, olive oil, salt, sugar and sweating onions.  They had to sweat for 45 minutes!

  Threw flour in followed by 2 quarts of beef bouillon and dry white wine and simmered for 30 minutes.  While simmering, sliced, buttered, and toasted French baguette and grated cheese and fresh onion.

   

Into the bowls and stirred in some fresh onion and slivered grueyere.  4 slices of bread went into each bowl.  I can't lie... I love bread and I really love cheese.  Sprinkled a boatload of cheese on top and into the oven at 325 for 20 minutes and under the broiler for 2 minutes.  And voila!  The hardest part?  Not burning your tongue when you take your first bite.  Bon appetit! xoxo -Inger

 

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