Ingredients for Gratinee Lyonnaise Lyon Style Onion Soup
- Unsalted Butter
- Yellow Onions
- 1 teaspoon salt
- Fresh Ground Pepper
- 1/2 cup cognac
- 8 cups beef broth
- Fresh Thyme
- French Bread
- Gruyere Cheese
- 2 large egg yolks (optional)
- Port Wine
- 2 tablespoons chopped fresh parsley (optional)
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How to Make Gratinee Lyonnaise Lyon Style Onion Soup
- Melt butter in a large Dutch oven or pot over medium-high heat.
- Add onions, salt, and pepper. Cook, stirring occasionally, until golden brown (15-18 minutes).
- Remove from heat; carefully add cognac (it may ignite).
- Return to heat and cook until alcohol evaporates.
- Add beef broth and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
- While simmering, toast bread slices until lightly golden. Set aside.
- Preheat broiler.
- Divide half the toasted bread slices among six ovenproof bowls. Top with half the Gruyère cheese.
- Ladle soup over bread and cheese. Top with remaining bread and cheese.
- Place bowls on a baking sheet and broil until cheese is melted, bubbly, and golden brown (about 5 minutes).
- (Optional) In a small bowl, whisk together egg yolks and port.
- (Optional) Drizzle egg yolk mixture over soup, stirring gently to combine.
- Garnish with chopped parsley.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
40g
Fat
99g
Carbs
14g
