Soupe À L’oignon

Indulge in the comforting warmth and rich flavors of French onion soup gratinée. This classic dish takes tender caramelized onions, creamy cheese, and crusty bread to create a satisfying and hearty soup that is both elegant and comforting. With layers of buttery baguette, sweet caramelized onions, tangy tomato purée, and a generous amount of melted cheese, this soup is a true delight for your taste buds.

After simmering on the stove and then baking in the oven, the soup emerges transformed. The surface is beautifully caramelized, forming a tempting crust that beckons you to break through and discover the flavorful interior. Each spoonful reveals the melding of cheese, onions, and tomato purée, creating a harmonious symphony of taste.

Served hot and bubbling, French onion soup gratinée is a beloved classic that warms the soul and satisfies the appetite. With its irresistible combination of textures and flavors, this soup is perfect for cozy gatherings or a comforting meal on a chilly evening. So, gather your ingredients, embrace the art of layering, and prepare to savor every spoonful of this exquisite French onion soup gratinée.

INGREDIENTS:

• 9 tablespoons butter, softened
• 1 baguette, cut into 1/2-inch slices (about 25 to 30)
• 8 medium yellow onions, thinly sliced (about 12 cups)
• 9 ounces Emmental cheese, finely grated
• 1 cup tomato purée
• 1 tablespoon kosher salt, more to taste

INSTRUCTIONS:

TOAST AND BUTTER BAGUETTE:

1. 1. Toast the baguette slices and let them cool.
   2. Spread a generous layer of butter on each slice (approximately 5 tablespoons).
   3. Lay the slices close together on a baking sheet and top with all but 1/2 cup of grated cheese.

SAUTÉ ONIONS:

1. 1. In a large saucepan, melt the remaining 4 tablespoons of butter over medium heat.
   2. Add the thinly sliced onions to the saucepan.
   3. Season with salt and sauté, stirring occasionally, until the onions are very soft and golden, approximately 15 minutes.

LAYER IN CASSEROLE DISH:

1. 1. In a 5-quart casserole dish, arrange a layer of bread slices (about 1/3 of them).
   2. Spread 1/3 of the sautéed onions on top of the bread layer.
   3. Follow with 1/3 of the tomato purée.
   4. Repeat this layering process two more times.
   5. Sprinkle the remaining 1/2 cup of grated cheese on top.
   6. To prevent boiling over, ensure that the casserole dish is not more than 2/3 full.

ADD SALTED WATER AND BAKE:

1. 1. In a saucepan, bring 1 1/2 quarts of water to a boil.
   2. Add the kosher salt to the boiling water.
   3. Very slowly pour the salted water into the casserole dish near the edge, ensuring that the liquid rises just to the top layer of cheese without covering it. (Note: The amount of water may vary based on the size of your casserole dish.)
   4. Preheat the oven to 350 degrees.
   5. Place the casserole dish on the stove and simmer uncovered for 30 minutes.
   6. Transfer the casserole dish to the oven and bake uncovered for 1 hour.
   7. The soup is ready when the surface forms a crusty, golden cake, and the inside becomes unctuous and well blended, making it impossible to distinguish the cheese or onion.
   8. To serve, each person is provided with a portion of the baked crust and some of the thick but not completely liquidless interior.