Legend has it that it was invented by Louis XV himself while he was on a hunt for game, realizing that the only supplies he had were onions and champagne. Quite the myth, isn’t it?
For those of you who want only the recipe for the gratin you can skip the first part. But for people who maybe already enjoyed their soup (wink wink.. we know you couldn’t wait), and for the ones that want to make their own. Here is the full recipe that we found on the great website Bon appétit. Check them for more:
Full Onion Soup Recipe
4 tablespoons (½ stick) butter or duck fat, 6 large onions (about 5 lb.) thinly sliced, 2 shallots finely chopped, 2 garlic cloves finely chopped, salt flakes and freshly ground black pepper, ½ cup dry vermouth or dry white wine, 1 tablespoon white wine vinegar, 4 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leafs, 8 cups low-sodium chicken or vegetable broth, 8 slices ¼ »-thick slices country-style bread, toasted, 8 ounces sliced Comté cheese or Gruyère
– Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60–70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
– Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35–40 minutes; discard herb bundle.
– Preheat oven to 450°. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, 6–8 minutes.
And here is the recipe for the Gratin only:
First ensure that your soup bowls can put in the oven. For the rest, follow the recipe:
Ingredients (For 2 people)
4 slices of baguette bread, 2 tablespoons melted butter, approximately 250g of grated cheese
– Brush both sides of bread slices with melted butter.
– Place on a baking sheet. Bake in center of your preheated oven at 425 ° F (220 ° C) until the bread is lightly browned and crispy
– Put the bread upside down two or three times while cooking
– Spread half of the croutons in 2 soup bowls and sprinkle with a third of the cheese.
– Pour the soup into bowls, top with remaining croutons and sprinkle with remaining cheese.
– Bake the soup bowls in your preheated oven at 500 ° F (260 ° C) until the cheese is bubbling.
– Be careful not to burn yourself!
If you prefer white wine, choose a Pinot Blanc from Alsace. If you prefer red wine, try a Coteaux du Languedoc.
If you want to discover more recipes,more about French food each month, and receive straight from France our hamper go on www.bonjourfrenchfood.com