Three Onion Soup Gratinee
This clear soup combines sweet, red and yellow onions, which are slowly caramelised to a golden brown. They are then simmered with beef and chicken stock until the soup thickens slightly. Each serving is finished with a toasted baguette slice and a generous topping of Gouda cheese, melted until bubbling under the broiler. It's a comforting, flavourful dish perfect for sharing.
Ingredients
- 1/4 cup unsalted butter
- 2 medium sweet onions, cut into 1/4 inch thick slices
- 2 medium red onions, cut into 1/4 inch slices
- 2 medium yellow onions, cut into 1/4 inch slices.
- black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 1 3/4 cups beef stock, unsalted
- 3 1/2 cups chicken stock, unsalted
- 1 1/2 tablespoons fresh thyme leaves
- salt and pepper
- 8 slices baguette, cut 1/2 inch thick and toasted
- 1 1/2 cups gouda cheese, coarsely grated
Method
- Melt the unsalted butter in a large soup pot.
- Place all the sliced onions into the pot with 1/4 tsp black pepper.
- Cook the onions for about 25 minutes until they become golden and caramelised.
- Stir the onions now and then to stop them sticking to the pot.
- Once browned, mix in the flour and stir until it is fully incorporated.
- Increase the heat and pour in the beef and chicken stocks along with the thyme.
- After the soup boils, reduce the heat, cover the pot and let it simmer until it thickens to a medium-brown colour.
- Allow the soup to cook for about 1-hour, then taste it and add salt and pepper as you like.
- Turn on your broiler and portion the soup into bowls that are safe under the broiler.
- Put one slice of toasted baguette into each bowl and cover it with the grated Gouda.
- Place the bowls under the broiler for 3 to 5 minutes until the cheese is browned and bubbling.
- Enjoy the soup straight away.
Nutrition (per serving)
Sodium677900 mg
Recipe details
CategoryClear Soup
AuthorPaulaG
