Onion Soup Gratinee Lyonnaise

By kathryns

Can prepare in one large earthenware casserole or individual bowls. If in a single casserole, special finish is to make an indent in the center and pour in 1/3 c port wine mixed with an egg yolk.

Ingredients

• 1 tbsp. unsalted butter
• 2 tbsp. corn oil
• 1-1/4 lb. onions, peeled and sliced thin (see onion prep)
• 1/2 lb. Emmenthaler cheese, grated
• 1/2 lb. Gruyere cheese, grated
• 10 c. chicken stock
• 1-2 cloves garlic, peeled, crushed, and chopped
• 1/4 tsp. ground black pepper
• Salt to taste
• 1 French baguette, cut into 36-48 slices

Preparation

Step 1

Heat the butter and oil in a saucepan on high heat, add the onions, and sauté for 10-12 minutes until browned.

Mix the grated cheeses together and set aside.

Add the stock and garlic to onions. Boil gently, uncovered, for 20 minutes. Push the soup through a food mill, and add pepper and salt.

Preheat oven to 400°. Arrange bread slices in one layer on a cookie sheet and bake for 8-10 minutes. Place 6-8 slices in each of 6 12-oz. bowls and arrange bowls on a cookie sheet.

Turn oven up to 425°. Sprinkle 2 tbsp. of cheeses on top of bread and fill bowls to the rim with soup. Sprinkle 1/2 c. of cheeses on top of the soup, making sure it covers the soup and touches the entire inside edge. Bake for 30 minutes until cheese is melted and browned. Serve