After the holidays, we always seem to have leftover onions cluttering the kitchen, stale bread from a charcuterie spread, and a random assortment of small nubs of cheese. This is a perfect way to incorporate the odds and ends into a delicious dish. If you do not have shallots, add additional onion or leeks, and feel free to substitute your favorite cheese – or what you have in the house – for the Gruyère. Here is how to prepare the perfect onion gratinee.
Yield: 4 servings
Ingredients
2 tablespoons unsalted butter
6 shallots, peeled and sliced thin
2 lbs. yellow onions, peeled and sliced thin
1 tablespoon all-purpose flour
1/2 teaspoon fresh thyme leaves
1 cup white or red wine
1-quart low-sodium beef broth
1 tablespoon parsley, minced
8 (1/2-inch thick) slices baguette, toasted
1/2 lb Gruyère, shredded
Kosher salt and black pepper, to taste
Direction
In a large soup pot on medium heat, add butter. When the foam subsides, add onions, shallots, and thyme—season with salt and pepper. Cook until onions are very soft, caramelized, and dark brown, about 45–50 minutes. Add flour and mix well. Cook for 2 minutes, stirring frequently. Add wine, stir well, and cook an additional 2 minutes. Add beef broth and 1 cup water and simmer for 30 minutes.
Preheat oven to 350˚F. Place bowls on a sheet tray and evenly divide soup between bowls. Top each bowl with two baguette slices and sprinkle cheese evenly over the bread. Bake until cheese is bubbly and slightly brown, about 5 minutes.
Kitchen tool we adore: KitchenAid 2-Speed Immersion Blender
Pureeing soup in a food processor can be messy, and sometimes a blender needs to get the texture as even as we would like. A hand-held immersion blender is an easy fix, and it is also great for smoothing out sauces and making a quick foam. Our favorite is KitchenAid’s 2-Speed version – sleek, compact, and reliable.
Retails for $40–50; available at Home Depot, Target, Macy’s, and Bed, Bath & Beyond
If you liked our Onion Gratinee recipe, check out:
The Best Thanksgiving Leftovers Recipes
