Onion soup au gratin
Onion soup au gratin

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, onion soup au gratin. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Onion soup au gratin is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Onion soup au gratin is something which I’ve loved my entire life.

Save time and buy groceries online from Amazon.co.uk Looking For Soup Onion? Sprinkle a little bit of paprika over the top of each one. A classic French onion soup is not complete without its crown of bread and gratineed cheese. This method has the onions slow-cook in the oven, which, while time intensive, requires little effort.

To get started with this recipe, we must first prepare a few components. You can cook onion soup au gratin using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Onion soup au gratin:
  1. Prepare 2 dozen Bermuda onions
  2. Take 2 tablespoons flour
  3. Take 2 tablespoons butter
  4. Prepare 11/2 quarts strong beef stock
  5. Prepare Salt pepper Parmesan cheese
  6. Prepare Celery salt
  7. Get Paprika

Toss the onions in the melted butter and oil. Cook the onions stirring often until they start to caramelize and turn brown. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot.

Instructions to make Onion soup au gratin:
  1. Peel onions under water slice thin fry in butter until brown
  2. Add flour mixed with butter to onions
  3. Add stock cook in double boiler
  4. Serve hot with grated cheese and paprika

Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. A classic French onion soup is not complete without its crown of bread and gratineed cheese. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften.

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