Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, french onion gratin soup - using a cocotte. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

You can't go wrong with the onion gratin soup for a cold day in winter. Stir a few times not to be burnt, and turn the onion into golden brown Take out the cocotte and pour the white wine, simmer till it dries I use a cube. Stir in salt, red onions and sweet onions. While the soup simmers, make the croutons.

French Onion Gratin Soup - using a cocotte is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. French Onion Gratin Soup - using a cocotte is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook french onion gratin soup - using a cocotte using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make French Onion Gratin Soup - using a cocotte:

1. Prepare 3 onions
2. Take 70 g butter
3. Prepare 1/4 white wine
4. Make ready 1 cube stock
5. Make ready 1.25 l water
6. Take salt & pepper
7. Prepare Gratin
8. Make ready bread pices
9. Take Gryere cheese

This recipe develops great flavor with a long, slow caramelization of the onions, then punches it up with cider vinegar, fresh chives, and a surprise. Instructions In a large pot or dutch oven, melt butter over medium-high heat then add onions. Stir in garlic, thyme, bay leaf, salt and pepper. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer).

Steps to make French Onion Gratin Soup - using a cocotte:

1. Slice onions thin, and against fiber - (see tip)
2. Heat the cocotte, pour butter
3. Put all sliced onions, stir to be mixed with butter
4. Preheat the oven 200c and put the cocotte for 60 min, without lid, roughly. Stir a few times not to be burnt, and turn the onion into golden brown
5. Take out the cocotte and pour the white wine, simmer till it dries 1. I use a cube stock like this
6. Pour the water with stock. Take out the scum carefullly. Roughly 30 min in low heat.
7. Toast pieces of bread, shred Gryere chese, and preheat the oven 220c.
8. Put into the oven again for 10 min, without the lid. Serve it on the table directly. Careful, it's HOT!

Stir in garlic, thyme, bay leaf, salt and pepper. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. Stir in the flour, pepper and nutmeg until blended. Melt the stick of butter in a large pot over medium heat.

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