Easiest Way to Make Appetizing Onion soup au gratin

Onion soup au gratin. This is the version of French Onion Soup that people seek when they go to restaurants. It makes an exquisite presentation, too! In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized.

NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature. Loaded with taste, this Onion Soup Au Gratin recipe is a real temptation! You can cook Onion soup au gratin using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Onion soup au gratin

1. Prepare 2 dozen of Bermuda onions.
2. You need 2 tablespoons of flour.
3. It's 2 tablespoons of butter.
4. Prepare 11/2 quarts of strong beef stock.
5. Prepare of Salt pepper Parmesan cheese.
6. You need of Celery salt.
7. It's of Paprika.

Best enjoyed as an appetizer, this recipe was taught to me by a dear friend who also happens to be a great chef. I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples. 'Twas the time for French onion soup, topped with bread and gooey bubbling cheese, and full of honest sweetness and long flavour. The real reason for less obesity in France is that the French eat less and enjoy it more.

Onion soup au gratin step by step

1. Peel onions under water slice thin fry in butter until brown.
2. Add flour mixed with butter to onions.
3. Add stock cook in double boiler.
4. Serve hot with grated cheese and paprika.

A little potato gratin, gooey with cream, is enough to have on the side of three. French Onion Soup made from scratch with caramelised onions and topped with the essential cheesy toast. French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth. Gently lay the croutons in one layer over the soup to cover as much of the surface as possible.

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