Tuesday, February 26, 2013

Soupe à L’oignon Gratinée (French Onion Soup)


Onion - 7 to 8 nos medium size.
Garlic - 3 cloves
Basil - 1 tsp
Black pepper - 1 tsp
Red/white wine of your choice - 2 tblsps
Bay leaves - 2
French bugget - 1 no
EV Olive oil - 1 tblsp
Butter - 1 tblsp
Cheese - 1 cup (different types of cheese mixed. For this receipe i have used - 3 diferent kinds of non-salty swiss and Dutch cheese)
Chicken stock - 4 cups
Salt as per taste
2 oven proof (ceramic) mugs



1. Thinly slice the onions.
2. In a sauce pan heat extra virgin olive oil and butter together.
3. Add bay leaves and finely chopped grlic to it. Saiute it for a minute.
4. Now add the sliced onion and saute untill the onions gets caramalised (golden brown in color).

5. Add chicken stock, wine, basil, black pepper and salt as per taste. Let it boil for 20-30 min on low flame.
6. Meanwhile cut the french bugget in slices. Toast them in preheated oven for 15 mins on 90 degree celcius.

7. After 20-30 mins our soup will be ready. Check for salt and papper.
8. Now we need to bake it again in the oven along wih cheese and the french bugget slices for 15 mins.

For baking:

9. Take oven proof soup cups or a large pot. Place 1-2 toasted bugget slices at the base of cup and sprinkle some mixed cheese over it. Pour a cup of soup on it.


10. Again top it with toasts and some cheese. Fill the remaning soup mugs, same way. 

11. Preheat oven at 180 degree celcius for 10 mins. Place the soup mugs in it and bake for 15 mins or till the top layer of the cheese becomes golden brown in color.
12. After 15 min take out the soup and let the hot cups rest for 5 to 7 mins before serving.