Soupe a L'Oignon Gratinee Recipe from Bistro de Paris
1½ pounds yellow onions, minced
10 tablespoons unsalted butter
2 tablespoons flour
1½ teaspoons salt
½ teaspoon pepper
2 sprigs fresh thyme or 2 teaspoons dried
2 sprigs fresh parsley or 1 tablespoon dried
2 dried bay leaves
½ pound French bread
9 ounces Gruyere cheese, grated
Yield: 4 to 6 servings
In a large pot, saute the onions in the butter over medium heat until brown, but not burned. Sprinkle with flour and stir a few times to form a roux. Gradually add 2½ quarts of water, then the salt, pepper, and herbs. Cook over low heat for 40 minutes.
Meanwhile, cut the bread into ½-inch slices and lightly dry them in a 250 degree oven.
When the soup is done, discard the sprigs and bay leaves.
Place the bread in 4 to 6 individual ovenproof soup bowls or 1 large soup tureen.
Ladle the stock over the bread and cover with cheese.
Place the bowl(s) in a 450 degree oven and cook a few minutes until the cheese is melted and a golden colour.