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Receta French style ONION soup gratin...my version
by Foodessa

French style ONION soup gratin...my version

Don't rush the ONIONS. French Onion soup is the inspiration that created this very comforting soup gratin.
For a dedicated post...refer to:
http://www.foodessa.com/2012/03/onion-based-french-style-soup-gratin-4.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
Tiempo para Cocinar: Raciónes: 6 servings

Ingredientes

  • . > (American / Metric measures) <
  • . 1/4 cup-1/2 stick (60ml) unsalted butter
  • . 1/4 cup (60ml) grape seed oil
  • . 8 cups (~2L) 4 very large, sweet onions, thinly sliced
  • . 1/2 cup (125ml) Port wine
  • . 1 bottle (340ml) honey-brown Beer
  • . 1/4 cup (30ml) Tamari sauce (or Soy sauce)
  • . 4 cups (~1 Litre) low-sodium Beef stock
  • . 1 tsp. (5ml) sea salt (optional)
  • . 6 thick slices of crust bread, cubed and lightly toasted for croutons
  • . 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack

Direcciones

  1. . Refrigerate onions before thinly slicing them.
  2. . In a large saucepan, melt together the butter and oil on MEDIUM-HIGH heat. Add the sliced onions to the pot. Sauté, while stirring them for no more than 10 minutes. Lower the heat to MEDIUM and continue stirring them once and a while for another 15 minutes.
  3. . Pour in the Port wine and stir to deglaze the bottom browning bits. Again, lower the heat to MEDIUM-LOW so that the onions can cook down to a deep caramelized stage.
  4. . Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 20 minutes or until the onions have reduced into a deeply rich jam-like consistency.
  5. . Towards the end, increase the heat back to MEDIUM-HIGH heat. Add the beer and stir a few times. Once, the alcohol has evaporated, add the Tamari sauce and beef stock. Once it has reached a boiling point, reduce the heat back again to MEDIUM-LOW and simmer for the final cooking of about 20 minutes or so. Taste to see if more (optional) salt is needed.
  6. . ASSEMBLY: Meanwhile, if the bread croutons were not made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.
  7. . Prepare a baking sheet to soon place the oven-proof bowls. Pre-heat oven to 350F/180C/Gas4 and position oven rack in the center. Once the onion soup is ready, ladle it into the bowls, 3/4 of the way. Add a bit of cheese, followed by a few toasted croutons and finally topped with more cheese.
  8. . Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They are ready to serve.
  9. . Enjoy Claudia's flavourful wishes at FOODESSA.com