French Onion Soup Gratinee 🧅

Méthode

1. 1

   Halve and slice the onions thinly against the grain — you need two large bowls, they shrink to a tenth.

2. 2

   Melt butter in a heavy pot, add the onions and a good pinch of salt, and cook over medium-low for a full hour, stirring every few minutes, until they are marmalade-brown and sweet, not merely soft.

3. 3

   Splash in the wine and scrape up every brown thread from the bottom; reduce until the sharpness has burned off.

4. 4

   Add beef stock, thyme and bay; simmer gently 30 minutes, then season — the stock is salted already, taste before you reach for the cellar salt again.

5. 5

   Ladle into oven crocks, float a thick toast rubbed with garlic on each, and pile grated gruyère over it like a snowdrift.

6. 6

   Broil until the cheese is blistered and dark-patched, 3-5 minutes; serve immediately with a spoon that can cut through the crust.