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French Onion Soup Gratinee

Submitted by Liz from Cumbria 11 June 2009

Serves 4. Eat carefully – it will be hot!



2 oz butter or margarine,3 large onions sliced,1 tsp sugar,1 tbsp plain flour,1 pint (20 fl oz) water,4 fl oz red wine,2 tins condensed beef consommé,1 tbsp brandy (optional),1 loaf French bread,8 oz Swiss cheese slices,,,,


In a large pan over medium heat, cook the onions and sugar in hot butter for about 10 minutes.
Stir in the flour until well blended with onions and the pan juices.
Add water, wine, brandy (if using) and undiluted consommé, bring to the boil then reduce heat and simmer for 10 minutes.
Cut 4 - 1 thick slices of bread from the loaf (save remaining bread to either eat with the soup or use for something else). Toast the bread slices in a 170 oven, just until lightly browned (about 10 minutes). Ladle soup into four large oven-proof bowls and place 1 slice toasted bread on the surface of the soup in each bowl. Fold swiss cheese slices and fit onto toasted bread.
Place the soup bowls onto a shallow baking tin and bake in a 220 oven for 10 minutes or just until cheese has melted.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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