Gratinee Lyonnaise (Lyon-style Onion Soup)

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My only complaint with this rich, thyme-infused soup is that the recipe calls for too much cheese in the final presentation. My husband, on the other hand, thought the cheese was just right. But the flavors? *moan* Thank you, Emeril!

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I stupidly followed the recipe in a, admittedly, beautiful book called "Taste of France". They forget to mention that the onions have to be browned (theirs says simply to get them translucent. It also forgets to mention to bring everything to a boil before simmering. It also misses out the thyme sprigs, which to me should have been the giveaway.

Another thing, they seem to use too much flour, whereas this recipe uses none.

Are there two styles to this soup? (one with flour, one without?. Every onion soup I've ever been served is very liquid and brown, not thick and white. I suspect the colour comes mostly from the well-browned onions, helped along a bit by port. (I had to add "Marmite" [or Vegemite for you Aussies], which is cheating but adds a nice flavour (flavor, for you American types.

Luckily, I found this recipe half-way through my little disaster and was able to correct somewhat by adding more liquid, and frying up a separate batch of onions to a golden brown then mixing. (Yes, I also added more wine, and drank a fair bit more to recover from the nightmare.


Also, when simmering, does one cover the pot to prevent the wine escaping?

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I love this recipe! the egg yolks definatly add to the taste and richness of this soup. Very FRENCH. Very GOOD. Sandy from Eugene Oregon Jan. 21, 2010

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I've made this soup 3 times already and people constantly ask me to make again... The egg/port combo adds a really nice depth of flavor that people always ask what it is... A very nice compliment and overall difference maker, definitely worth adding...

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This soup is fantastic. Add some stew meat to kick it up a little.

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The only Onion Soup my husband and I will eat from now on is this one. A wonderful soup!!!!!!!!!!!!!

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One of the better recepies I've found

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I've made a few onion soup recipes from FoodTV and actually watched Emeril make this one on TV. It was a perfect day, the weather chilled (Boulder, CO and I happened to have a costco bag of onions ready for soup. It was easy to follow, however, I had to let my onions cook twice as long (altitude??, not sure. The outcome was amazing. My husband, who is from the Bordeaux region of France loved it! I am ready to make it soon for a dinner party of 6 and can't wait to share this recipe with my close friends. The only thing I would advise...wait a good while before eating. If you burn your tongue the soup won't taste as good, so be very careful.

Merci beaucoup por le soup de jour!
T. Chaumillon
Erie, CO (near Boulder

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I've made a few onion soup recipes from FoodTV and actually watched Emeril make this one on TV. It was a perfect day, the weather chilled (Boulder, CO and I happened to have a costco bag of onions ready for soup. It was easy to follow, however, I had to let my onions cook twice as long (altitude??, not sure. The outcome was amazing. My husband, who is from the Bordeaux region of France loved it! I am ready to make it soon for a dinner party of 6 and can't wait to share this recipe with my close friends. The only thing I would advise...wait a good while before eating. If you burn your tongue the soup won't taste as good, so be very careful.

Merci beaucoup por le soup de jour!
T. Chaumillon
Erie, CO (near Boulder

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I have made this twice now and it has been a wonderful hit with family and friends. The cognac and egg yolk at the end give it an absolutely yummy, complex flavor. It looks beautiful and elegant to serve with the melted gruyere (get well aged if you like lots of flavor and the parsley sprinkled on top. Thanks Emeril!