Gratinée à l'Oignon

This recipe comes from Audrey Le Goff's cookbook, Rustic French Cooking Made Easy.

Step 1: In a large pot over medium heat, melt the butter and sautee the onions for 15 minutes, until tender and glistening. Turn the heat to high and sautee for 10 minutes, until the onions are caramelized, stirring occasionally so they don't stick to the pan.

Step 2: Turn the heat to medium and deglaze with the red wine and port wine. Let simmer for 5 minutes until half of the liquid has evaporated. Add the beef stock and nutmeg, stir and let simmer for about 30 minutes with the lid off.

Step 3: In the meantime, reheat your broiler. Rub the baguette slices with the halved garlic clove. Lay the slices flat on a baking sheet. Broil for 2 to 3 minutes until lightly toasted.

Step 4: Pour one-third of the onion soup into a deep casserole dish or oven proof pot. Cover with one-third of the baguette slices and one-third of the grated cheese. Season with the ground pepper.

Ingredients:

  • 3 tbsp (45 g) unsalted butter
  • 4 large sweet onions, peeled and thinly sliced
  • ½ cup (125 ml) red wine
  • 2 tbsp (30 ml) port wine or Cognac
  • 8½ cups (2 L) beef stock
  • ½ tsp freshly grated nutmeg
  • ½ baguette (200 g), cut in ½"-thick slices
  • 1 clove garlic, peeled and halved
  • 2 3/4 cups (300 g) grated Swiss cheese or Gruyere
  • 1 tsp fresh ground pepper

Step 5: Place the casserole under the broiler for 5 minutes, until the cheese is melted and golden. Enjoy immediately.