Recette de soupe à l'oignon gratinée (photos et mots)
French Onion Soup
Yield: 5-6 cups
2 tablespoons unsalted butter
2 tablespoons vegetable oil
4 large onions, peeled and sliced thinly
2 cups beef broth
2 cups chicken broth
6 slices French bread, toasted
4 ounces grated Parmesan cheese
2 ounces grated Gruyère cheese
Salt and pepper to taste
Melt the butter and oil in a heavy saucepan. Add the onions and sauté over low heat until onions are golden brown, about 40 minutes. Stir in the beef and chicken stock, bring to a boil, lower the heat to a simmer and cook the soup for 30 minutes. Season the soup with salt and pepper. Ladle the soup into oven-proof bowls and top each soup with a slice of French bread and the grated cheeses. Bake in a 375 degree oven for about 20 minutes, or until cheese is melted and golden brown.
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