La Gratinée Lyonnaise (French Onion Soup)

Been thinking about making soup then came across a delicious looking recipe at Lucy's Kitchen


I didn’t include any photos of my results as Lucy’s look considerably more appetizing.


What I learned:

Seriously brown the onions. I now realize mine weren’t dark enough to provide the broth with a sufficiently rich color.

I substituted Gouda cheese and Pecorino for the Gruyere, this because I wasn’t paying attention at the grocery store. Gouda? Gruyere? Hey, it’s close. I’ve been to Gruyere where I ate fondue, probably made with Gruyere cheese. You’d think I’d remember. The substitution worked however. Smelled delicious too.

Use a baking vessel with a top circumference wider than the sides. I used a soup tureen with fluted sides (is that the right word?) which made getting the crisped cheesy bread top off and on difficult.

Don’t be tempted to use an immersion blender to the soup. A whisk won’t over-blend and totally mush up the onions.

My end product had the texture of gravy. Scrumptious though.

Six egg whites left – I’m thinking meringues.








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