http://allrecipes.com/Search/Recipes.aspx?

WithTerm=Gruyere

Gruyere Potato Gratin

Ingredients

 2 tablespoons softened butter

 2 1/2 pounds potatoes, peeled and thinly sliced
 2 large onions, chopped
 salt and pepper to taste
 1 cup shredded Gruyere cheese
 3/4 cup white wine
 1/3 cup water
 3/4 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened
butter.
2. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into
the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of
potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and
wine, and pour into dish. Cover the baking dish with aluminum foil.
3. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove
the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to
brown the top and thicken the cream.

Onion and Gruyere Soup

Ingredients

 3 tablespoons butter
 6 onions, thinly sliced
 1/2 teaspoon salt
 1 1/2 cups white wine
 3 1/2 cups chicken broth
 1/4 teaspoon ground white pepper
 1/4 teaspoon ground nutmeg
 2 cups shredded Gruyere cheese

Directions

1. In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of
minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
2. Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and
bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
3. Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

Grilled Green Apple and Gruyere Sandwich

 8 slices Roman Meal Bread

 8 teaspoons softened butter
 1 Granny Smith apple, cored, quartered and thinly sliced
 1 1/2 cups grated Gruyere cheese
 4 tablespoons honey
 1 pinch salt
  1 pinch black pepper

Directions

1. Preheat large heavy skillet over medium heat.

2. Spread 1 side of each slice of bread with 1 teaspoon butter. Place 4 slices bread, butter side down,
into skillet.
3. Layer apple slices, cheese and honey evenly onto bread in skillet. Sprinkle with salt and pepper. Top
with remaining bread, butter side up, creating 4 sandwiches.
4. Cook 3 to 4 minutes or until the bottom slices of bread are golden brown. Carefully flip each sandwich.
Cook an additional 2 to 3 minutes or until golden brown and cheese is melted.

Chicken Gruyere with Sauteed Mushrooms

"Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The
finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French
cooking then you will love this recipe. Serve hot over rice."

Ingredients

 1/4 cup all-purpose flour

 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 teaspoon chopped fresh parsley
 1/2 teaspoon dried dill weed
 1/4 cup butter, divided
 4 boneless, skinless chicken breast halves
 1 pound fresh mushrooms
 1 onion, sliced into rings
 1/2 cup white wine
 8 ounces Gruyere cheese, shredded

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt,
pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
2. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot
buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish.
Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in
the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom
mixture over the chicken in the dish.
3. Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and
sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and
bubbly.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=French%20onion%20soup

http://www.google.co.nz/images?q=soupe+a+l'oignon&rls=com.microsoft:en-nz:IE-
SearchBox&oe=UTF-8&rlz=1I7TSAU_enNZ353NZ353&redir_esc=&um=1&ie=UTF-
8&source=univ&ei=yG3iS8HBMZnctAPb1Z2eDg&sa=X&oi=image_result_group&ct=title&resnum=4&
ved=0CCcQsAQwAw
 http://recipes.epicurean.com/recipe/21098/soupe-a-l'oignon.html

Soupe a l'oignon Recipe

  French Soup
Ingredients:
1 1/2 cups thinly sliced yellow onions
3 tbsp. butter
1 tbsp. oil
1 tsp. salt
1/3 tsp. sugar
3 tbsp. flour
2 qts. (2 ltrs.) boiling brown stock, canned beef bouillon, or 1 qt. water and one quart of
concentrated stock or buillon.
1/2 cup dry white wine or vermouth
salt and pepper to taste
1 tbsp. Cognac
rounds of hard toasted french bread
1 to 2 cups grated swiss or emmantaler cheese (You can use Parmesan - but only if you
have to.)
Directions:
Cook thye onions slowly with the butter and oil in a covered heavy bottomed 4 qt.
saucepan for 15 minutes.
Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes
stirring frequently, until the onions have turned an even, deep, golden brown.
Sprinkle in the flour and stir for 3 minutes.
Take the cooked onions off heat and blen in the boiling brown stock or buillon. Add the
wine and season to taste. Simmer partially covered for 30 to 40 minutes more, skimming
occassionally. Correect seasoning.
(*) Set aside uncovered until ready to serve. Then reheat to the simmer just before
service.
Just before serving, stir in the Cognac. Pour into a soup tureen or soup cups over the
rounds of bread and pass the cheese separetly.
(My personal variation) - pour soup into ramekins, top with the french bread rounds,
sprinkle cheese liberally on top and place under broiler for a couple of minutes until
cheese starts to brown and serve immediately.

Homemade beef stock-

5 to six poinds of meaty soup bones - REALLY meaty.

A mirpoix of 1/3 cup onions, 1/3 cup celery, 1/3 cup carrots
(preheat 325 deg. oven)
Roast the bones in an open roasting pan and cook for 2 hrs. over the mirpoix bed in the
bottom of the pan. (lower oven temp to 225.)
Remove bones and meat and place in heavy lidded casserole. Deglaze the roasting pan
with 1/2 cup water and strain chunky contents out. Add liquid to the bones. Add enough
water to just cover bones and cover tightly. Return to cooler oven and let cook for 3 or
more hours.
Remove from oven and pour off liquid. Let stand for 15 to 20 minutes. Carefully ladle off
any fat. Then strain through layers of cheesecloth. If the bouillon isn't concentrated
enough, simmer very slowly to evaporate the stock.
Season to taste.
 http://www.answers.com/topic/soupe-l-oignon-gratin-e

Soupe à l'Oignon Gratinée

France

Ingredients

 ½ pound onions, cut into thin slices

 3 ounces Swiss cheese, grated
 1 Tablespoon butter
 3 Tablespoons olive oil
 1 cup white wine (optional) or water
 1 Tablespoon flour
 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
 3 cups water
 Four ¾-inch thick slices of bread, cut from a baguette
 Salt and pepper

Procedure

1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.
2. Brown the onions for about 5 minutes.
3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.
4. Add the wine (if desired) and the water.
5. Add salt and pepper to taste.
6. Add the bouillon cube and dash of Worcestershire sauce (if desired).
7. Simmer for 20 minutes.
8. Pour soup into bowls. Float a slice of bread in each bowl.
9. Top the hot soup with cheese.

Serves 4.

http://www.my-french-house.com/recipes/quiche-lorraine-quiche-with-cheese-and-bacon/

http://www.my-french-house.com/recipes/soupe-loignon-or-french-onion-soup/

French Recipes
Soupe à l’Oignon or French Onion Soup

Ingredients

 2 pounds yellow onions, sliced thinly

 1/4 cup butter, plus some extra to butter the parchment paper
 1-1/2 quarts beef stock
 2 teaspoons of sugar
 1 cup of red wine
For the topping:
 6 ounce baguette
 2 Tablespoons butter
 3 ounces Gruyère
 Salt and freshly ground pepper

Preparation

1. Cut a piece of parchment paper into a round to fit your saucepan.

2. Melt the butter and add the onions. Season with salt and pepper.
3. Butter the paper round and press it down on the onions. Cover the saucepan and
cook the onions over low heat, stirring occasionally for 20-30 minutes.
4. While the onions are cooking, in another saucepan, pour in the stock and bring it
to a boil. Continue to boil it until it is reduced by one-third. (20-30 minutes).
5. When the onions are done, remove the lid and the paper and sprinkle with the 2
teaspoons of sugar.
6. Cook the onions a further 10-15 minutes, until they are carmelized. Do not let
them burn.
7. Add the reduced stock and the wine to the onions and bring to a boil.
8. Reduce heat and simmer for 30 minutes. While waiting prepare the topping.

For the topping:

1. Preheat oven to 350°. Cut the baguette into 1/2 inch slices. You should have 12
slices.
2. Melt the butter and brush it on both sides of the baguette slices. Place them on a
baking sheet.
3. Bake them in the oven until they are lightly browned. Turn them once.
4. Grate the Gruyère on the coarsest grid of a box grater.

To finish the soup:

1. Heat the broiler and ladle the soup into ovenproof bowls.
2. Top each bowl with 2 slices of bread and sprinkle on the grated Gruyère.
3. Place the bowls on a baking sheet and broil about 2-3 minutes. (If you don’t have
ovenproof bowls, you can sprinkle the cheese on the baguette slices, broil them,
then float them on top of the soup.)

4. To Serve:
5. Transfer the bowl to individual plates and serve. Take care!! The bowls will be
very hot

http://www.my-french-house.com/recipes/gratin-dauphinois/