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.
Martha Stewart Living, January 2011
- Prep Time 1 hour
- Total Time 1 hour 5 minutes
Yield Serves 4
- 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 <a href="/how-to/tartine-country-bread">Tartine Country Bread</a>
- 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
- 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.
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