Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Veganuary
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Veganuary
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Gratinée des halles - French onion soup

by
Martin Wishart
Gratinee des halles

PT1H

Share recipe

Ingredients

print recipe
shopping List

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
print recipe
shopping List

Method

print method
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
Share recipe
Martin Wishart
Martin Wishart

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

You may also like

Gratinée des halles - French onion soup
Pub food
Recipe Collection
Comfort food
Recipe Collection
Onion
Recipe Collection
Five soups and sauces every cook should master
by Great British Chefs
Soup recipes
Recipe Collection
Seafood soup
Recipe Collection
Martin Wishart
Restaurant Martin Wishart
French dessert recipes
Recipe Collection
French recipes
Recipe Collection
Vegetable
Recipe Collection
Classic French onion soup
by Louise Robinson
Michelin-starred chefs and their favourite pubs
by Great British Chefs
Michelin star pubs
by Great British Chefs
France: food and travel guides
Martin Wishart
Recipe Collection
Beef bouillon with onion, gruyère and cobnut
by Peter Coucquyt
Martin Wishart at Loch Lomond
Martin Wishart
Restaurant Martin Wishart
Martin Wishart
Stuffed pink onions
by Rosana McPhee
Roasted onion dip
by Rosana McPhee
Live and cooking with Martin Wishart: humble, healthy dinners
by Great British Chefs
Watermelon, halloumi, lime-pickled red onions
by Genevieve Taylor
Noodle soup
Recipe Collection
Vegetarian soup recipes
Recipe Collection
Chicken soup
Recipe Collection
Three of our favourite Provencal recipes for summer
by Great British Chefs
The French food revival: Steeven Gilles at Céleste
by Great British Chefs
The greatest French recipes for Bastille Day
by Great British Chefs
Fete du l’Andouille: the smell of tradition
by Josh Barrie
Joël Robuchon: the world’s most Michelin-starred chef
by Great British Chefs
Back to the future: nostalgic classics at Cora Pearl
by Tom Shingler
Tastes of the nation: how does British food fare in Paris?
by Hugh Thomas
Pappa pomodoro (Tuscan bread soup)
by Luke Holder
Ones to watch: Alex Jackson
by Pete Dreyer
Summer cucumber soup with crème fraîche dusted with shichimi pepper
by Rosana McPhee
Smoked haddock chowder
by Marcello Tully
Soupe de poisson, rouille and Gruyère
by Galvin brothers
Hearty soups of Tuscany
by Great Italian Chefs
Italy’s best traditional soups and broths
by Luciana Squadrilli
Italian Soup Recipes
Recipe Collection
Licurdia – Tropea onion soup
by The Kitchen with Great Italian Chefs
Italy's red queen: the Tropea onions of Calabria
by Great Italian Chefs
Acquacotta
by The Kitchen with Great Italian Chefs
Pappa al pomodoro
by The Kitchen with Great Italian Chefs
How to make Cullen skink
How to make asparagus soup
How to cook onion
How to caramelise onions
How to make vol-au-vents
How to make the perfect mille feuille

NAVIGATE

Home > Recipes > Onion

© Great British Chefs 2020