Antoine S Soupe A L Oignon Gratine Recipe

Ingredients for Antoine S Soupe A L Oignon Gratine

• 4 tablespoons butter
• 4 large yellow onions, thinly sliced
• 4 tablespoons all-purpose flour
• 6 cups beef stock
• Salt to taste
• White Pepper
• 6 slices baguette, toasted
• Swiss Cheese
• Romano Cheese
• American Cheese
• Cheddar Cheese

How to Make Antoine S Soupe A L Oignon Gratine

1. Melt 4 tablespoons of butter in a large soup pot over medium heat. Add 4 large yellow onions, thinly sliced, and cook, stirring occasionally, until deeply caramelized and golden brown (about 20-25 minutes).
2. Stir in 4 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
3. Gradually whisk in 6 cups of beef stock, ensuring no lumps remain. Bring to a boil.
4. Reduce heat to low, and simmer gently for 30 minutes, allowing the flavors to meld.
5. Season generously with salt and freshly ground black pepper to taste.
6. In a separate bowl, combine 4 ounces Gruyere cheese, shredded; 4 ounces Swiss cheese, shredded; 4 ounces Fontina cheese, shredded; and 2 ounces Parmesan cheese, grated.
7. Preheat your broiler.
8. Ladle the soup into 6 oven-safe bowls. Top each bowl with a slice of toasted baguette.
9. Generously sprinkle the cheese mixture over the toasted bread in each bowl.
10. Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown (about 2-3 minutes). Watch carefully to prevent burning.
11. Serve immediately and enjoy!