French onion soup gratinée

French onion soup gratinée

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

The French seem to enjoy eating after the theatre, or after a night out on the town. That’s when this much-loved onion soup comes into its own. In top restaurants or bistros this soup is served in pottery bowls that can go under the salamander — that’s the restaurant griller — or in the oven. The soup holds a thick slice of bread, toasted and topped with cheese, which floats to the top.

Ingredients

Quantity Ingredient
1 quantity french onion soup
rounds of baguette, baked or toasted
250g gruyère or emmental cheese, finely sliced or grated

Method

  1. Bring the soup to the boil. Place prepared bread in an ovenproof soup tureen or in bowls. Pour boiling soup over the bread. Scatter the cheese over the top and place under a hot grill until the cheese melts and browns lightly. Serve immediately.
Tags:
Margaret
Fulton
Favourites
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