Onion Soup Gratinée

Food

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Onion Soup Gratinée

**from Pastis in NYC**

Servings:6

Ingredients

• 2 Tbs. unsalted butter
• 4 yellow onions, thinly sliced
• 2 garlic cloves, chopped
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 Tbs. all-purpose flour
• 1/4 cup dry white wine
• 1/4 cup port
• 8 cups chicken stock
• Salt and freshly ground pepper, to taste
• 1-lb. loaf country-style white or sourdough bread
• 1/2 lb. grated Gruyère cheese

A few notes on making this:

• This is the official onion soup recipe from one of my favorite restaurants in Manhattan—Pastis. I highly recommend a meal there when in the city. It is delicious French brasserie fare in the Meatpacking district, and of course, their onion soup is fantastic.
• When you can’t get a bowl of it there, you can get the same comforting flavors in the comfort of your own home.
• There’s not much to making this soup, but it imparts a lovely depth of flavor thanks to the slow cooking onions and wine.
• Buy a block of good Gruyère cheese and grate it yourself.

Directions

• In a large soup pot or Dutch oven over medium heat, melt the butter.
• When the foaming subsides, add the onions, garlic, thyme and bay leaf and sauté, stirring occasionally, until the onions are tender and golden, about 20 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes. Add the white wine and port, bring to a simmer, stirring occasionally, and cook for 5 minutes. Add the stock, return to a simmer and cook for 30 minutes. Season with salt and pepper.
• Position a rack in the upper third of an oven and preheat to 400°F.
• Cut the bread into 1-inch-thick slices, arrange on a baking sheet and bake until golden, 12 to 15 minutes.
• Remove the bay leaf from the soup and ladle the soup into 6 ovenproof soup bowls or crocks, filling them to within 1 inch of the rim.
• Trim the croutons as needed to fit inside the bowls, then top each portion with 2 croutons and sprinkle generously with cheese.
• Place the bowls on a baking sheet and bake until the crust is golden brown and crispy, 12 to 15 minutes.
• Serve immediately.