Joel’s Gratinee Lyonaise
Recipe Type: Soup
Ingredients
  • 5 medium onions (2 lb.)
  • 1/4 lb. butter
  • 3 TAB flour
  • 2 cans (22 oz.) beef consume
  • 2 quarts water (approx.)
  • Bouquet garne or season to taste
  • French bread
  • 3/4 lb. swiss cheese
  • 4 egg yolks
  • 1 1/2 oz. brandy
Instructions
  1. Sauté the onions until clear, not brown, in the butter.
  2. Add the flour to make a roux.
  3. Add the consommé and water.
  4. Simmer for 30 min. Then strain the soup into a large casserole.
  5. Puree the onions in a blender until smooth, re-add to soup.
  6. Cover the soup with thinly sliced bread.
  7. Cover the bread with coarsely grated cheese.
  8. Bake uncovered in a 400 oven for 25 min. At the end Broil briefly to brown the cheese.
  9. Mix well egg yolks and brandy.
  10. While stirring the yolks briskly, slowly add a ladle full of the hot soup.
  11. Put the mixture in the soup and serve at once, thinking about France.
Notes

This recipe comes from Joel Gottlieb not Joel Thompson.

 

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