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Soupe à l'oignon gratinée

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for bread
1½ pounds onions, sliced into thin half-moons
Salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
4 cups beef broth
½ cup dry white wine
4 slices French bread, toasted
1 garlic clove, halved
1 cup shredded Comté, Gruyère, or Emmental cheese (about 4 ounces)

In a large Dutch oven, melt the butter in the olive oil over medium heat. Add the onions and cook, stirring, until softened but not brown, 4 to 5 minutes. Season with salt and-pepper. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they are slithery, tender, and just starting to take on a lightly golden-brown hue in places, about 40 minutes.

Stir in the flour with a wire whisk; cook and stir for 1 minute. Slowly stir in the broth, then the wine. Bring to a boil. Reduce the heat, cover the pan, and simmer the soup for 15 minutes. Taste and add more salt and pepper if needed.

Preheat the broiler.

Rub one side of each slice of toasted French bread with the garlic halves (then discard the garlic); brush that side of the bread with some olive oil. Place the bread slices, oiled sides up, on a baking sheet. Divide the cheese among the slices. Watching carefully, broil 3 to 4 inches from the heat until the cheese is bubbly and light brown in spots, about 1 minute.

Divide the soup among four shallow bowls; top each with a cheese-topped bread slice and serve.




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