French-Style Onion Soup with Nutmeg
From: Christophe, Besancon, France
Comments: Adjust quantities to your taste, cooking is not organic chemistry, but comes from the heart...
  • 14 ounces [400 g] onions [peeled under water to avoid crying]
  • 4 tablespoons [60 g] butter
  • 1 tablespoon [8.75 g] flour
  • Freshly grated nutmeg
  • Salt and pepper, to taste
  • 6 cups [1.5 L] boiling chicken or beef broth [if you lack courage, use cubes]
  • 1 egg yolk
  • 1 cup [250 mL] Port wine
  • Heavy cream
  • Bread slices [a little dry is ok]
  • 5 1/4 ounces [150 g] grated Gruyere cheese [at home, it's less expensive and tastier]
  • Salt and pepper [freshly ground 5-grain is always best]
  • Chop then brown onions into melted butter.
  • Stir in flour; cook for a few minutes more.
  • Mix in a little grated nutmeg; salt and pepper.
  • Pour in boiling broth and leave to simmer for approximately 20 minutes.
  • For an even tastier soup, prepare soup up to this point in the morning and let soup sit until ready to reheat at the end of the day.
  • Preheat oven to 400F [200C].
  • Mix together egg yolk, Port wine and a little cream into a bowl.
  • Into an oven-safe dish, arrange slices of bread sprinkled with grated Gruyere cheese before pouring in soup.
  • Stir in egg yolk mixture.
  • Transfer into a hot preheated oven, for 30 minutes.
  • If desired, broil soup for a few minutes before serving.