Enjoy the ultimate cheese onion gratin soup with authentic flavor, easily made at home. We'll use a time-saving trick to caramelize onions quickly, recreating a rich soup just like a three-star restaurant. It's a perfect heartwarming dish for cold days.
Ingredients
Main Ingredients (2 servings)
- Onion 300g
- Thinly sliced baguette to taste
- Pizza cheese to taste
- Grated garlic 1 clove
- Butter 20g
- Water 500cc
Seasonings
- [A] Beef tallow 8g
- [A] Consommé 3½ tsp
- [A] Sugar ½ tsp
- [A] Salt 1 pinch
- [A] Nutmeg 4 dashes
- [A] Black pepper to taste
Steps
- Remove the core from 300g onion and slice it about 1cm thick.
- Grate 1 clove of garlic (about 5g). Prepare thinly sliced baguette for 2 servings (4-5 slices per serving).
- Place the sliced onion, 8g beef tallow, and 250cc water into a pot without heat. Cover and simmer over medium heat for 5-10 minutes. [Pro Tip!] Boiling the onions first before sautéing helps even thickly sliced onions caramelize faster and prevents burning.
- Once the onions are soft, remove the lid and sauté over high heat, allowing the moisture to evaporate. Flip the onions once they turn brown and continue to do so until they are fully caramelized. [Pro Tip!] Repeatedly flipping the onions once they turn brown helps to quickly achieve caramelized onions.
- Add 5g grated garlic to the caramelized onions and sauté until fragrant. Add 250cc water, 3½ tsp consommé, and ½ tsp sugar, then bring to a boil.
- Once boiling, add 20g butter, 4 dashes nutmeg, black pepper to taste, and 1 pinch salt to season.
- Divide the soup into two gratin dishes.
- Float thinly sliced baguette on top of the soup, then sprinkle with pizza cheese to taste. Bake in an oven toaster or oven for 8-10 minutes until the cheese is melted and golden brown. [Pro Tip!] Sprinkling cheese on top of the bread ensures a beautiful browning.
- Alternatively, brown the cheese with a kitchen torch.
- Once baked, sprinkle with parsley if desired and serve.
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