This gratinée version of onion soup is considered a Parisian classic, to be eaten at very late (or very early) hours after a night out in town. It’s really quite marvelous how just a few ingredients, including the humble onion, can become such a delicious, restorative broth. Although it conquered the big city, this recipe is evidently a typical example of rustic yet ingenious cooking. Day-old bread is fine to use (to avoid waste), as it will be moistened by the liquid.
Preparation time: 10 mins
Cooking time: 30-35 mins
Serves: 6
› 4 tbsp (60g) butter
› 1 cup (250g) onions, chop finely
› 2/3 cup (80g) all-purpose (plain) flour
› 6¼ cups (1.5 litres) any broth (stock), hot
› 6 slices bread or
› 50g vermicelli
› Grated Gruyère cheese, for sprinkling
› Salt and pepper
Preheat the oven to 240°C.
Melt the butter in a large pot over low heat. Add the onions and cook, stirring occasionally, for 10 minutes until golden brown. Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned. Pour in the broth (stock) and simmer for 10 minutes. Season with salt and pepper.
Place the bread, if using, in an ovenproof tureen, then strain the soup to remove the onion and pour it over the bread. Alternatively, return the strained soup to the pot, add the vermicelli, and cook for a few minutes until the pasta is tender, then pour into an ovenproof tureen.
Sprinkle with grated cheese and brown in the oven for 10 minutes. Remove from the oven and serve warm.
