Ingredients for Antoine's Soupe A L Oignon Gratine
- 4 tablespoons butter
- 4 large yellow onions
- 4 tablespoons all-purpose flour
- 6 cups beef stock
- salt, to taste
- White Pepper
- 6 slices French baguette, toasted
- 4 ounces Swiss cheese, shredded
- Romano Cheese
- American Cheese
- Cheddar Cheese
- fresh ground black pepper, to taste
- 4 ounces Gruyere cheese, shredded
- 4 ounces Fontina cheese, shredded
- 2 ounces Parmesan cheese, grated
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How to Make Antoine's Soupe A L Oignon Gratine
- 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).
- Stir in 4 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 6 cups of beef stock, ensuring no lumps remain. Bring to a boil.
- Reduce heat to low, and simmer gently for 30 minutes, allowing the flavors to meld.
- Season generously with salt and freshly ground black pepper to taste.
- 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.
- Preheat your broiler.
- Ladle the soup into 6 oven-safe bowls. Top each bowl with a slice of toasted baguette.
- Generously sprinkle the cheese mixture over the toasted bread in each bowl.
- Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown (about 2-3 minutes). Watch carefully to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
26g
Fat
69g
Carbs
21g
