Dear Mommy, I wish you’re having an incredible day today. In this special moment, I’m gonna show you how to make a distinctive dish, onion soup au gratin. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
While the soup simmers, make the croutons. Lightly brush bread slices with olive oil. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese.
Onion soup au gratin is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Onion soup au gratin is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook onion soup au gratin using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Onion soup au gratin:
- Get 2 dozen Bermuda onions
- Make ready 2 tablespoons flour
- Get 2 tablespoons butter
- Prepare 11/2 quarts strong beef stock
- Make ready Salt pepper Parmesan cheese
- Get Celery salt
- Prepare Paprika
Add the flour to the onions and mix in well. Add the onions to a large stock pot and the rest of the ingredients and bring to a boil. Then reduce heat to a simmer. Onion & Fennel Soup Gratin from Barefoot Contessa. <p>Heat the butter and oil in a large stockpot over medium-high heat.
Instructions to make Onion soup au gratin:
- Peel onions under water slice thin fry in butter until brown
- Add flour mixed with butter to onions
- Add stock cook in double boiler
- Serve hot with grated cheese and paprika
Then reduce heat to a simmer. Onion & Fennel Soup Gratin from Barefoot Contessa. <p>Heat the butter and oil in a large stockpot over medium-high heat. If the onions aren't browning, turn the… Directions. In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Melt the butter in a large stockpot over medium-high heat.
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