CookEat Recipe
Onion Soup au Gratin
Beef-consommé onion soup browned with a Parmesan/Swiss bread gratin in one tureen.
Method
Steps
Step 1
For the consommé, combine 907 g chopped beef shin with one sliced medium carrot, one sliced medium turnip, one sliced medium onion, one chopped parsley branch, one chopped garlic clove, one chopped celery branch, one chopped chervil branch, one chopped leek branch, one tablespoon salt, ten whole black peppercorns, one clove, five whole allspice berries, one bay sprig and a quarter teaspoon thyme in a large saucepan.
Step 2
Add enough cold water to nearly cover and refrigerate for one hour.
Step 3
Heat and stir five minutes, add boiling water, cover and gently simmer about one and a half hours.
Step 4
Strain through a fine sieve and clean cloth. Keep the broth hot; if using chilled broth, bring it to a full boil and at least 74°C before adding.
Step 5
Use the prepared consommé for the soup.
Step 6
Halve/slice three medium onions and brown in one-ounce butter fifteen minutes.
Step 7
Add three tbsp flour and cayenne, add all beef consommé broth and gently simmer thirty-five minutes.
Step 8
Preheat the oven to 200°C and transfer the soup to an ovenproof tureen.
Step 9
Lay six lightly toasted French-bread slices on surface and cover with two-ounce Parmesan plus one-ounce Swiss mixed.
Step 10
Bake for 15 minutes until hot and browned, then serve.
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