Hearty Onion Soup Gratin
There may be no better companion on a cold winter day than this comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
- 1/4 cup extra-virgin olive oil
- 2 medium onions, thinly sliced
- 2 teaspoons fresh thyme
- Coarse salt and freshly ground pepper
- 4 cups beef stock
- 4 small carrots, halved lengthwise
- 3 baby turnips, peeled and cut into wedges or chunks
- 4 small dried bay leaves
- 4 large slices (3/4 inch thick) day-old Tartine Country Bread
- 8 slices Gruyere, Cantal, or Raclette cheese
Heat oil in a skillet over medium heat. Cook onions until soft and translucent, about 8 minutes. Reduce heat to low. Add thyme, and cook, stirring occasionally, until onions are deep golden brown, 35 to 40 minutes. Season with salt and pepper.
Preheat broiler with rack about 6 inches from heat source. Bring beef stock to a boil. Add carrots and turnips. Reduce heat, and simmer, covered, until vegetables are almost tender, about 5 minutes.
Divide vegetables evenly among 4 ovenproof bowls using a slotted spoon. Divide onions among bowls. Add 1 bay leaf to each. Set bowls on a rimmed baking sheet. Divide hot stock among bowls.
Top each with 1 slice of bread, then 2 slices of cheese. Broil until cheese is golden and bubbling, about 5 minutes. Transfer to 4 serving bowls if desired.