Lisa Boët, Chez Boët French Home Cooking
“I have a great hangover antidote that is typically French—onion soup gratinée,” Boët says. “The French tradition is to eat onion soup after going out on the town till late night or early morning before going to bed.”
Soupe á L’oignon
- 3 Tbsp. EVOO
- 1 Tbsp. butter
- 5 large yellow onions, peeled and sliced thin (may use a food processor)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 tsp. oregano
- 1/2 tsp. dry thyme
- 1/2 tsp. kosher salt or sea salt
- 1/8 tsp. white pepper
- 1/2 cup Port wine
- 1/2 cup Marsala wine
- 5 cups stock (beef or vegetable)
- 4 slices toasted French bread
- 4 slices Swiss or Gruyere cheese
- In a heavy skillet, on medium-low heat, add butter and olive oil.
- Next, add the sliced onions along with fresh thyme, bay leaves, oregano, dry thyme, salt and pepper.
- Stir occasionally so onions become soft and slowly caramelize, approximately 25 minutes.
- Next add port and marsala wines and cook until reduced until almost dry, about 5 minutes.
- Remove thyme sprigs and bay leaves and discard.
- Then add stock and cook on low heat slowly simmering for 30 minutes.
- Let rest overnight in refrigerator to intensify flavors. The next day, reheat soup and ladle into individual
- Float a crouton on top of each soup and sprinkle grated Swiss or Gruyere cheese (or 1 slice).
- Put bowls on a cookie sheet in a 450-degree oven and cook until cheese is melted.
- Serve immediately.
For more Chefs’ Hangover Antidotes, click here.