There are traditional dishes that must be cooked and savored at least once in a lifetime. One example is the French onion soup that I bring today. A soup in a casserole, slow-cooked, that only asks for a bit of patience so the result is as spectacular as the timeless recipes. If you haven't had the chance to try this cheese-topped soup, you can't miss this recipe in a casserole. If you already know it, you know as well as I do that the aroma and flavor of this French onion soup are incomparable.
As it could not be otherwise, to prepare this classic of French cuisine, I’ve settled on the most elegant Shallow Casserole and with the most traditional design, the new Le Creuset Modern Heritage Round cast iron Dutch Oven. The result of this soup in a casserole is delicious, and the presentation at the table is lovely.
You just need to give the stew time, let the aroma of caramelizing onion fill the kitchen, while fresh thyme and rosemary subtly embrace it. The casserole will work its magic, rewarding your patience with a French onion soup with gratinéed cheese worthy of the best restaurant and with the flavor of the bistro most traditional. Enjoy this recipe and, as the great Julia Child would say, bon appétit!
Ingredients
- 1 kg yellow onions (thinly sliced)
- 1 kg red onions (thinly sliced)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil (AOVE)
- 3 or 4 garlic cloves finely chopped
- 2 tablespoons Worcestershire sauce
- 1 l beef or bone broth (you can also use chicken broth)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Salt and freshly ground black pepper (to taste)
- 1 medium baguette (sliced)
- 100 g mixed grated cheese (gruyère, parmesan and mozzarella)
- 1 garlic clove (to rub on the bread)
- Fresh chives finely chopped, to garnish the dish before serving
Preparation
- Place the Le Creuset Modern Heritage round cast iron casserole 26 cm pan over medium heat and add the butter and oil.
- When the butter and AOVE are hot, add the sliced onions and season with salt and pepper to taste.
- Cook over medium heat about 15–20 minutes, stirring so the onions sauté evenly, until they soften.
- Lower the heat and cover the casserole. Let the onions cook for about 50-60 minutes, stirring occasionally. They'll be ready when you see they're nicely browned and caramelized.
- Add the finely chopped garlic and the Worcestershire sauce. Stir well and let it cook for another 2–3 minutes.
- Add the stock to the casserole and, when it begins to boil, add the sprigs of rosemary, the thyme sprigs, and the bay leaf. Let the soup cook over low heat so the liquid reduces slightly and the aromas and flavors develop. If necessary, adjust the salt.
- While the soup simmers over low heat, place the baguette slices on a baking tray, brush oil over them (you can brush it on if you prefer) and toast them in the oven until golden.
- Remove the bread from the oven and let it cool slightly. When the slices are warm, rub them with the garlic clove and set aside.
- At this point, the soup will be ready to serve. Divide it into the Le Creuset deep ceramic bowls, place 3 or 4 slices of bread on top and generously sprinkle with the grated cheeses.
- Put the bowls in the oven and gratinée until you see the cheese melt, bubble and start to brown.
- Carefully remove the bowls from the oven and sprinkle with a little chopped chives before serving. Bon appétit!
Suggestions
- The quantities in the recipe are for about 4-6 people, so the the recommended casserole to make the soup is the 26 cm one. But you can always adjust the quantities to the diners or portions you prefer, and use a casserole of another size.
- If you want a truly traditional presentation, to match the recipe and the charming Le Creuset Modern Heritage round cast iron casserole, I suggest serving the soup in the Le Creuset mini ceramic cocottes. You can also gratinée it directly in them, as they are ovenproof. And when you bring them to the table, you will see how they look!
