Onion Soup Gratinée

Serves: 6
Total Calories: 195


5 cups thinly sliced onions
5 tablespoons butter
1 tablespoon oil
1 teaspoon flour
1 teaspoon salt
1 teaspoon Dijon style mustard
pepper to taste
6 cups brown stock or beef broth
1 cup dry sherry
1/3 cup grated Parmesan cheese
1/3 cup grated Cheddar or gruyére cheese
Cheese Toast:
6 (1/2-inch) slices French bread
softened butter
6 tablespoons grated Parmesan cheese


In a deep, heavy skillet, sauté the onions in the combined butter and oil for 30–40 minutes, or until well browned. Stir in flour, salt, mustard, and pepper. Cook an additional 2 minutes. Heat stock or broth and add to onions. Add sherry and cook over low heat, stirring well, until mixture comes to a boil. Simmer for 30 minutes. Transfer soup to an earthenware casserole and sprinkle with cheeses. Place casserole under preheated broiler for 3–4 minutes, until brown and bubbly. To serve, place one slice of Cheese Toast in each of six heated bowls. Divide soup among them.

Cheese Toast:
Spread each slice of bread with butter and sprinkle with 1 tablespoon of cheese. Toast at 325° until brown.

Nutritional Facts:

Serves: 6
Total Calories: 195
Calories from Fat: 148

This Onion Soup Gratinée recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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