Recipe: Delicious Onion soup au gratin

Onion soup au gratin. 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. Reduce the heat to low, mix in vinegar and season with salt and pepper.

Season onions with salt and pepper. Add red wine and bring to a simmer. Pour in warm stock and bring to a simmer. You can cook Onion soup au gratin using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Onion soup au gratin

1. You need 2 dozen of Bermuda onions.
2. It's 2 tablespoons of flour.
3. You need 2 tablespoons of butter.
4. It's 11/2 quarts of strong beef stock.
5. It's of Salt pepper Parmesan cheese.
6. Prepare of Celery salt.
7. It's of Paprika.

Melt the butter with the oil in a large Dutch-oven or soup pot over medium heat. Heat the butter in a deep saucepan and, at high flame, brown the onions and garlic, stirring often. Add the stock, wine, water, bay leaf, salt and pepper. Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.

Onion soup au gratin step by step

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.

Cook onion and garlic mixture for up to three hours or until very golden. Sprinkle flour over onions and stir in well. Deglaze the onion pot with cognac then light on fire to burn off the alcohol. Add the stock, vermouth, dried thyme, bay leaves and Dijon mustard. Stirring often, heat until very hot.