Onion Soup and Potatoes au Gratin with Reblochon Cheese

Ingredients:

• 3 onions, thinly sliced
• 2 tablespoons butter
• 4 cups beef broth
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 small potatoes, thinly sliced
• 1/2 cup heavy cream
• 1 cup grated Reblochon cheese

Instructions:

1. In a large pot, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally, for about 25 minutes.
2. Add beef broth, white wine, thyme, salt and pepper. Bring to a boil and then let it simmer for about 20 minutes.
3. Prepare the potatoes: place them in a pot of salted boiling water and cook until tender, for about 5 to 7 minutes. Drain and set aside.
4. Preheat oven to 375°F.
5. In a small saucepan, heat the cream until warmed through.
6. Grease a baking dish with butter. Place a layer of potatoes, followed by a layer of onion soup, a layer of Reblochon cheese and drizzle with some of the warm cream. Repeat the layers one more time.
7. Cover with foil and bake for 30 minutes.
8. Remove the foil and continue baking until the cheese is golden brown and bubbly, for about 15 to 20 minutes.
9. Serve hot with crusty bread or French baguette.

Verdict:

This dish is perfect for cold nights when you need something to warm you up. The onion soup is sweet and savory, and the potatoes au gratin are creamy and satisfying. The creamy and melty Reblochon cheese adds a rich and tangy flavor to the dish. It’s a perfect comfort food that will leave you feeling full and satisfied.