Gratinée lyonnaise
French Onion Soup from Lyon.
Pronounced: grah tee neh / lyuhn nehz
INGREDIENTS:
7 oz. onions, peeled and finely chopped
1 Tablespoon unsalted butter
8-1/2 cups homemade chicken stock
1 day old baguette
1-2/3 cups grated Gruyère, plus extra for serving
3 egg yolks
2/3 cup port
freshly ground black pepper
Preheat oven to 350°F.
1. Melt the butter in a heavy skillet. Add the onions and cook for 10 minutes. They should be golden, but not brown.
2. Add the chicken stock and bring to a gentle boil; simmer for 10 minutes.
3. Slice the baguette into thick rounds and place on a cookie sheet.
4. Place in preheated oven until the rounds are crisp and lightly colored.
5. Place a layer of the toasted baguette slices on the bottom of an ovenproof tureen. Sprinkle with some of the cheese. Alternate the layers until all the bread and cheese have been used, finishing with the cheese.
6. Carefully ladle the soup over the bread/cheese layers.
7. Place the tureen on the lowest shelf of the oven and cook for 30 minutes.
8. In a small bowl, whisk the egg, pepper and port.
9. When the topping in the tureen is golden brown, remove it from the oven.
10. Gently push aside the crust and take out a ladleful of soup.
11. Carefully pour the hot soup into the egg mixture, whisking contantly.
12. Pour the egg mixture back into the tureen, under the crust along with the port and carefully stir to combine.
To Serve:
Serve the soup immediately and pass around an additional bowl of grated Gruyère.
B-man
