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Recipe for :

Gratinée Lyonnaise
 

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here

Ingredients

75 grams butter
350 grams peeled, halved, and sliced yellow onions
1 tablespoon flour
1-1/4 liters water
salt and freshly ground black pepper, to taste
1 small bouquet garni
100 grams thinly sliced baguette
125 grams grated gruyère
1 egg yolk
1 tablespoon Madeira

Method
  • Preheat oven to 450°F.
  • Melt butter over medium heat in a large sauce pan. Add onions and sweat until soft and golden - do not brown. Sprinkle the flour over the onions. Mix well and cook a bit. Add the water, salt, pepper, and bouquet garni; bring to a boil; reduce heat; and simmer for about 30 minutes.
  • In the mean time, dry baguette slices in the oven. Set aside until needed.
  • Discard the bouquet garni and pass the rest of the onion mixture through a food mill. Strain the purée into a sauce pan. Use a rubber spatula to force the solids through the strainer. Keep warm.
  • Line the bottom of the soup bowls with alternating layers of bread and half the grated cheese. Gently divide the soup among the bowls. Divide the remaining cheese among the bowls. Place the bowls in the oven until the cheese is melted.
  • Combine the egg yolk and the wine. Divide the mixture over the top of the melted cheese and return to the oven until the mixture cooks.

Serves 2

Source:
Paul Bocuse, La Cuisine du Marché, 1998, page 73.

To visit the à la carte web site - click here

 
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