Gratinée des halles - French onion soup
This classic French onion soup recipe topped with garlic croutons is ideal for a grey day. Martin Wishart uses smoked bacon and two types of onion in this soup.
Time
1 hour
Ingredients
3 tbsp of vegetable oil
50g of unsalted butter
500g of red onion, finely sliced
500g of Spanish onion, finely sliced
4 garlic cloves, peeled and finely sliced
50g of smoked bacon
120ml of cognac
30ml of dry cider
35g of flour
1.5l beef stock
salt
white pepper, freshly ground
1 baguette
4 tbsp of olive oil
1 garlic clove, peeled and finely sliced
30g of Parmesan, finely grated
30g of Emmental, finely grated
Instructions
Step 1
Place a large, heavy-based pan on the stove. When the pan is hot, add the oil and melt the butter then add the onions, garlic and bacon
Step 2
Cook over a medium heat for 15-20 minutes, stirring so they become soft and a deep golden brown
Step 3
Add the cognac and set it alight so the alcohol burns off. Pour in the cider and bring to the boil, stirring constantly, until the liquid has reduced by two-thirds
Step 4
Stir in the flour then add the stock and a pinch of salt. Bring to the boil, skimming off any scum that rises to the surface, then turn down the heat and simmer for about 30 minutes
Step 5
Check the seasoning and add salt and freshly ground pepper if required
Step 6
To make the croutons, set the oven to 180˚C/Gas mark 4. Cut the baguette into 18 slices, about 1cm thick. Place on a baking sheet, drizzle with olive oil and bake until golden brown
Step 7
Rub the cooked croutons with the garlic, sprinkle with the cheese and place under a hot grill until the cheese turns golden brown
Step 8
Serve the soup in large bowls with the croutons on top
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