Onion Gratin Soup

Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 20 min Cook: 15 min

Ingredients

Onion (medium) 1
Butter 2 tsp
Pepper as required
Baguette slices 2
Gruyere cheese as required
Chicken stock 400ml

Method

1
Slice the onions and add to a pan with the butter. Fry for 20 minutes on low heat until well caramelised.
2
After 10 minutes, it starts to brown but this is not enough. Continue frying slowly for a further 10 minutes.
3
After 20 minutes, you've reached this point - well done! It should have reduced to about a quarter.
4
Add 3/4 chicken stock cube to 400ml water and pour into the pan. Simmer for 15 minutes on medium heat to reduce to 2/3.
5
Pour the soup into an ovenproof serving bowl and top with the two slices of baguette. Sprinkle with lots of grated cheese.
6
Put into a preheated oven 180C for 10 minutes until the cheese has melted - enjoy piping hot!

Tips & Note

●You can use beef stock instead of chicken stock if you like. It's better to use 1/2 or 3/4 of the stock cube as the cheese will provide a lot of salt.
●I used Swiss Gruyere cheese, often used in a fondue. It's not that salty, but you can use your favourite cheese.

Onion Gratin Soup

Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 20 min

Cook: 15 min

Ingredients

Onion (medium) 1
Butter 2 tsp
Pepper as required
Baguette slices 2
Gruyere cheese as required
Chicken stock 400ml

Onion Gratin Soup

Recipe ID :2267 Posted on 27 DEC 2016

Serves 1

Prep 20min
Cook 15min
views 4,604
printed 3

saved 1

Fry the onions for 20 minutes until caramelised nicely and you'll get the most delicious soup.

Share

Ingredients

Print Ingredients Email Ingredients
1
2 tsp
as required
2
as required
400ml

Method

Prep
20min
Cook
15min
1
Slice the onions and add to a pan with the butter. Fry for 20 minutes on low heat until well caramelised.
2
After 10 minutes, it starts to brown but this is not enough. Continue frying slowly for a further 10 minutes.
3
After 20 minutes, you've reached this point - well done! It should have reduced to about a quarter.
4
Add 3/4 chicken stock cube to 400ml water and pour into the pan. Simmer for 15 minutes on medium heat to reduce to 2/3.
5
Pour the soup into an ovenproof serving bowl and top with the two slices of baguette. Sprinkle with lots of grated cheese.
6
Put into a preheated oven 180C for 10 minutes until the cheese has melted - enjoy piping hot!

Tips & Note

●You can use beef stock instead of chicken stock if you like. It's better to use 1/2 or 3/4 of the stock cube as the cheese will provide a lot of salt.
●I used Swiss Gruyere cheese, often used in a fondue. It's not that salty, but you can use your favourite cheese.

HOME
Tobuchan
I’ve got 252 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Press down the asparagus to release its lovely flavour, that's the key to this dish!
Pancetta, Asparagus, Butter, Single Cream, Salt & pepper, Tagliatelle, Parmigiano reggiano
HOME
Once you've tried the blue egg, you'll want to make this pink one too!
Pickled beetroot (in a jar), Eggs
HOME
I was taught this recipe by a professional chef.
Salmon fillets, Miso sauce:, Miso (white), Sake, Mirin, Sugar, Salt
HOME
Rollmop is pickled herring, it's very sour but handy and cheap.
Sushi rice, Wasabi, Rollmop fillets, Dashi granules, Salt
HOME
Brussels sprouts are not just for Christmas - add garlic and anchovy to give a completely different taste.
Brussels sprouts, Red chilli, Garlic, Anchovy fillets, Onion, Pancetta, Cherry tomatoes, Vegetable oil, Butter, Pecorino Romano cheese
HOME
I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.
Chicken thighs, Okra, Baby aubergines (eggplant), Onion, Mushrooms, Soy sauce, Sesame oil, Salt & pepper, Cornflour, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Miso, Sugar, Chicken stock, Cornflour in a bit of water
HOME

Similar Recipe

No skill required - just mix, pour, bake and wait!
Mcvitie's Digestives (plain), Butter, Philadelphia cream cheese, Eggs, Double cream, Granulated sugar, Self raising flour, Lemon juice
cookbuzz
PRO
A simple one pot dish prepared in the morning and enjoyed in the evening.
Sausages, Pointed cabbage, Carrots, Mushrooms, Potatoes (medium), Leeks, Hot water, Vegetable stock cube, White wine, Bay leaves, Salt, Pepper
Nuko@York
HOME
This works well with really thick slices of bread (if you can find it) or two medium ones pressed together. An unusual but tasty breakfast option.
Frozen spinach, Bacon rashers, Mushrooms, Double cream, Butter, Salt & pepper, Cheddar cheese (grated), Chicken stock cube, Eggs, Sliced bread (white, medium)
KitchenCIB
HOME
Now enjoy the very popular filo mille feuille as a movie!
Filo pastry sheets, Onion, Mushrooms, Anchovy fillets, Parmigiano reggiano , Olive oil
Tobuchan
HOME
Warming and comforting on a cold winter's day.
Your favourite sausages, Bacon rashers, Carrot, Onion, Potatoes (medium), Radishes, Pointed cabbage leaves, Stock cube, Hot water, Salt & pepper, Olive oil, Thyme, Rosemary
Tobuchan
HOME
You don't need to make a white sauce.
Fennel bulb, Onion, White fish fillets (such as cod), Olive oil, Flour, Milk, Salt, Pepper, Stock granules, Short pasta, Parsley, Cheddar cheese
Nuko@York
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME