French Onion Gratin Recipe
Rich Vegetable & Stout Broth, Brioche Crouton, Gruyere
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Ingredients
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Broth
Brioche Croutons
Topping
Method
Broth Preparation
- 1
- 2
- 3
Combine Broth Ingredients
Pour in the vegetable broth and stout beer. Add the chopped thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
- 4
Simmer
Reduce the heat to low and let the broth simmer for about 30 minutes, allowing the flavors to meld together.
Brioche Crouton Preparation
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare Croutons
In a large bowl, toss the brioche cubes with melted butter, garlic powder, and salt until evenly coated.
- 7
Bake Croutons
Spread the croutons in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes or until they are golden and crispy, turning halfway through.
Assembling the Gratin
- 8
Preheat Broiler
Turn on the broiler setting in your oven.
- 9
Combine Broth and Croutons
Once the broth is ready, remove the bay leaf. Ladle the broth into oven-safe bowls and top with a generous amount of baked brioche croutons.
- 10
Add Cheese
Sprinkle the grated Gruyere cheese over the croutons in each bowl.
- 11
Broil
Place the bowls under the broiler for 3-5 minutes or until the cheese is bubbly and golden brown. Watch closely to avoid burning.
- 12
Garnish and Serve
Remove from the oven, garnish with chopped parsley, and serve immediately.