Wednesday, April 05, 2017

Soupe à l'oignon gratinée

This week we've eaten onion soup twice. Ken made enough for two lunches. It all started last week with some jarret de bœuf (beef shanks) stewed with carrots and onions. That lasted two meals. With the leftover broth, Ken made a base for onion soup, which is traditionally made with beef stock. He sauteed the onions slowly with some herbs and a bay leaf, then further cooked them in the beef broth. At serving time, the soup went into oven-proof bowls and some lightly toasted bread went on top. That, in turn, got topped with grated cheese, and then it went into the oven to melt the cheese.

We found these bowls that are perfect for onion soup.

We had enough soup left over from the first time for a second meal on Tuesday. We followed it up with a green salad. The second time was just as delicious as the first time. I never tire of the classics, and French onion soup is one of them.


  1. Love that soup too. It does worry me though that Ken has now cooked enough for four meals. Now I hope that you still have a cooking mojo - or at least take on the clean-up duties.
    Our house rule is - the cook doesn't wash up. Sometimes I think I should learn to cook. Sue is soon messy in the kitchen.

  2. Ah, the photo's so good I can almost taste the beautiful soup. I have a family member who lives for Paris Hotel & Casino because a café there has "the best 'French' onion soup." She got us to go with her... once...

  3. It's one of my favourites, too. Tim isn't as keen so I rarely make it. Your dish looks delicious!

  4. Sometimes, onion soup is the only thing that'll do, isn't it?

  5. Walt and Ken. I have been making soup stock in my slow cooker. I put the bones (chicken or beef depending on what stock I am making) into the cooker along with a splash of apple cider vinegar or whatever vinegar you like and turn it on just before I turn in for the night. It cooks overnight and in the morning you have a pot of stock--added benefit, the house smells great. It turns out so well. The other thing that I have been doing is making caramelized onions also in the slow cooker. Slice them down in the food processor (or slice yourself) and add to slow cooker with a bit of salt. I also do this overnight, (I let them cook for about 8 hours) and then I use them on all sorts of things in addition to onion soup (which with the homemade beef stock cooked for 8-10 hours and the yummy onions is so so good and rich). I add them to omelets, as an addition to a charcuterie plate, on top of cheese toasts, the possibilities are endless. I hope you try both of these ideas, I think you guys will love them. Thanks again for all your posts.

    1. I hadn't thought about "sweating" onions in the slow-cooker that way. What a good idea! Thanks.

  6. leon, he who doesn't walk the dog in the morning does the dishes.

    mitch, in Las Vegas?

    gaynor, thanks!

    autolycus, it is a kind of comfort food, true.

    judy, :)

    angiemanzi, good ideas! Another use for the slow cooker.


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