162. Onion Soup Gratinée p.114

I can’t find a recipe for this soup online.

Typically onion soup is a socially acceptable excuse for sitting down to half a pound of melted cheese. Trying to maneuver those long strands of gooey cheese into ones mouth without getting it all over your front is a social bonding experience best shared with close friends. If you ask people what they like about onion soup they’ll probably say it’s the cheese. This recipe takes the radical position that the cheese is just getting in the way of a really good soup.

This recipe uses the Beef Stock from last time as its main ingredient, along with caramelized onions, vermouth, a bouquet garni, cognac, and Worchestershire sauce. It’s topped with toasted baguette slices, and a thin layer of grated Gruyère and Parmigiano-Reggiano, then popped under the broiler for a bit. The end result is a nice onion soup, but it’s lacking in the cheese department. I agree that sometimes the cheese can be overwhelming, but half the joy of onion soup is the melty strands of cheese that come up with every bite. The soup itself was a little heavy on the booze and Worchestershire sauce, and not as onion flavoured as I would have liked. As I mentioned last time, making the stock for the dish was a big pain, and didn’t have a great pay-off. It was a perfectly fine basis for the soup, but it was hardly better than the store bought stuff.

While I enjoyed my dinner, there are better onion soup recipes out there. My dining companion makes French onion soup often enough, it takes her twenty minutes, and tastes far better than this all day affair.

14 May 2008 | Soups, The Book | Comments

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5 Responses to “162. Onion Soup Gratinée p.114”

  1. 1 mvb 14 May 2008 @ 1:27 pm

    Come on, my soup takes much longer than 20 minutes. You make it sound like I rip open a bag of Lipton…

    Also, I have never had gruyèe cheese…

    Ooh, snap.

  2. 2 KC 14 May 2008 @ 1:30 pm

    oops, fixed. Thanks.

    You’re right of course, I was just exaggerating for dramatic effect. Your soup is wonderful, and carefully prepared.

  3. 3 mike 15 May 2008 @ 11:16 am

    Thanks for visiting my site. I too have onion soup on the list of things to make, so it will be nice to be able to compare a couple of different recipes.

    I really enjoy your site, especially the ratings and progress parts of it. You’ve struck the engineer chord in me.

  4. 4 Liz 24 May 2008 @ 12:24 pm

    Try the recipe from Cooks Illustrated, I have not gotten better onion flavor from any other recipe.

  5. 5 KC 24 May 2008 @ 1:11 pm

    Will do, their recipes do tend to work out well.

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