Onion soup au gratin. Directions for: French Onion Soup with Croutons au Gratin. In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized. Loaded with taste, this Onion Soup Au Gratin recipe is a real temptation!
When cooking is complete, soup is ready to serve. NOTE: Always allow the soup to cool to room. Distribute soup into oven safe bowls, place a slice of bread on top of each bowl and sprinkle a thick layer of cheese on top of bread. You can prepare Onion soup au gratin using 7 ingredients and 4 steps. Here is how you'll want to prepare dinner it.
Ingredients of Onion soup au gratin
While in the preparing food procedure you require some vital seasonings. If there is one area that is forgotten and then the effect aren't going to be according to the expectations. To start out, you are able to get ready some of the spices below.
- Prepare 2 dozen of Bermuda onions.
- You need 2 tablespoons of flour.
- It's 2 tablespoons of butter.
- You must have 11/2 quarts of strong beef stock.
- It's of Salt pepper Parmesan cheese.
- Prepare of Celery salt.
- You need of Paprika.
Try this Onion Soup Au Gratin recipe, or contribute your own. French Onion Soup made from scratch with caramelised onions and topped with the essential cheesy toast. French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth.
Guidelines for Onion soup au gratin
For getting great final results, be sure to keep to the preparing food recommendations together with the following Onion soup au gratin properly
- Peel onions under water slice thin fry in butter until brown.
- Add flour mixed with butter to onions.
- Add stock cook in double boiler.
- Serve hot with grated cheese and paprika.
Twas the time for French onion soup, topped with bread and gooey bubbling cheese, and full of honest sweetness and long flavour. The real reason for less obesity in France is that the French eat less and enjoy it more. A little potato gratin, gooey with cream, is enough to have on the side of three baby. French onion soup was a type of soup originating in France, typically based on meat stock and onions, and often served au gratin (i.e. with a browned crust of grated cheese and breadcrumbs). French Onion Soup (Au Pied De Cochon Restaurant).
A variation to test with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins if we do butter, then season with pepper and salt before baking to offer extra crispy, tasty skins that anybody will eat.
Another thing to try if you need to get fancy: when the potatoes are cooked, halve them, scoop out of insides, mix having a beaten egg, grated cheese, salt and pepper, heap the mixture into the skins and return towards oven for someone else 15 minutes before the tops are golden brown. Supper byby itself!
Back to Onion soup au gratin, tips on how to cook while using the recipe above? If you have not felt factor about these results, you'll be able to your creations to match your taste.
Source : Cookpad.com