CookEat Recipe
French-Style Onion and Bread Soup
Sieved buttery onion broth poured through layers of toasted bread, egg, Gruyère and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 250 g white bread; 80 g finely grated Gruyère; 50 g butter; 40 g finely grated Parmesan; 3 eggs, beaten; 2 large white onions; About 1.5 litres ready-to-use broth; milk is an alternative; Salt to taste if needed, especially for the milk version.
Step 2
Slice the onions very thinly and cook gently in the butter. As soon as they begin to colour, add a little of the broth and braise until very soft, about 25–35 minutes, adding more liquid as needed. Press the onions and their liquid through a fine sieve, then mix with the remaining broth. For the milk version, use milk throughout and keep the heat gentle to prevent scorching.
Step 3
Cut the bread into slices or cubes and toast until lightly golden. Heat the oven to 160°C. In an oven-safe soup dish, make layers of toasted bread, distributing the beaten eggs, Gruyère and Parmesan between the layers. Season to taste if needed.
Step 4
Bring the onion broth to a boil, or heat the milk version until steaming hot, and pour it over the layers. Cover with an oven-safe lid and heat in the oven until the egg-enriched liquid and bread at the centre reach 74°C, approximately 15–25 minutes depending on dish depth. Check the temperature rather than relying on the hot liquid alone.
Step 5
Serve immediately, spooning through the soft layers. Keep the dish covered during the final heating: this is a layered soup with melted cheese, not a browned cheese gratin.
Cooked it? Rate it.
Cooked 0 times