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The modern Gratinée des Halles version made with stock, wine and topped with crusty bread grilled with a nutty hard cheese is said to have emerged from the famous Parisian Les Halles markets in the 19th century, quickly becoming popular with marketgoers, workers, nearby bistros and brasseries, and in the kitchens of all classes in society. Fast forward a century or two and La Gratinée des Halles aka French Onion Soup is today known the world over, although arguably perhaps less popular these days.
Be sure to use gruyère, emmenthal, comté or any other hard nutty cheese. While they can be expensive, the ingredients of the soup are cheap, which arguably offsets the cost of the cheese while adding a unique flavor to the dish. Avoid mozzarella, cheddar, parmesan, pecorino etc as they are 'oilier' on grilling and have a very different flavor. Also try and use dry sherry or vermouth as it does add a lovely flavor, and once you start cooking with wine aromatics like this slow cooker chicken cassoulet, your cooking will be transformed, and you'll use it in everything! Note that the alcohol is removed during the cooking process. In saying that, use whatever alternate ingredients work within your budget, and your dish will still taste great ;) |
Ingredients
4 Servings
500 gm/ 4-5 large onions, skin removed, thinly sliced
50gm butter
1 tablespoon plain flour
1-2 bay leaves
A pinch or two (or three to your taste) ground nutmeg
1 tsp sugar
2 cups water
1/4 cup dry sherry or vermouth (optional)
2 instant beef stock cubes
Salt and ground black pepper
4 slices stale bread or baguette, about 3/4" thick each (use what you have)
Grated Gruyère, Emmenthal, Comté or any other hard nutty cheese (allow about 30-50gm per person)
Method
In a large heavy pot melt the butter and cook the onions on medium-low, 20-25 minutes, stirring constantly. You do not want to burn the onions, simply sauté to golden to add color and flavor to your soup.
Sprinkle the flour over the onion butter mix and stir in to thicken the soup.
Add the sherry or vermouth (if using) to de-glaze the pot.
Add sugar, salt, a good round of ground black pepper and a pinch or two of nutmeg to your taste.
Place a baking tray in the oven and pre-heat the oven to 200 C fan grill.
Add the water, stir the mixture and bring to the boil. Lower heat and allow soup to simmer for around 20-30 minutes. Remove bay leaves.
Grate enough cheese to make a thick layer on top of each serving bowl. Cut the bread to fit the top of each.
When oven is at temperature, ladle the soup into serving bowls and work quickly to top with the bread and grated cheese, place bowls on oven tray under the grill and keep an eye out until it browns and bubbles.
To serve
Remove bowls one by one from tray, being careful not to burn yourself on the scorching hot bowls. Place each on a separate larger plate for serving to avoid others burning themselves too. Can top with chopped parsley or chives for colour.
Bon Appétit