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Gratinée des halles - French onion soup

by
Martin Wishart
Gratinee des halles

PT1H

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Ingredients

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Metric

Imperial

Soup

Cheese and garlic croutons

  • 1 baguette
  • 4 tbsp of olive oil
  • 1 garlic clove, peeled and finely sliced
  • 30g of Parmesan, finely grated
  • 30g of Emmental, finely grated
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Method

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1
Place a large, heavy-based pan on the stove. When the pan is hot, add the oil and melt the butter then add the onions, garlic and bacon
2
Cook over a medium heat for 15-20 minutes, stirring so they become soft and a deep golden brown
3
Add the cognac and set it alight so the alcohol burns off. Pour in the cider and bring to the boil, stirring constantly, until the liquid has reduced by two-thirds
4
Stir in the flour then add the stock and a pinch of salt. Bring to the boil, skimming off any scum that rises to the surface, then turn down the heat and simmer for about 30 minutes
  • 35g of flour
  • 1.5l beef stock
  • salt
5
Check the seasoning and add salt and freshly ground pepper if required
6
To make the croutons, set the oven to 180°C/Gas mark 4. Cut the baguette into 18 slices, about 1cm thick. Place on a baking sheet, drizzle with olive oil and bake until golden brown
  • 1 baguette
  • 4 tbsp of olive oil
7
Rub the cooked croutons with the garlic, sprinkle with the cheese and place under a hot grill until the cheese turns golden brown
8
Serve the soup in large bowls with the croutons on top
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Martin Wishart
Martin Wishart

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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© Great British Chefs 2021