From the kitchen of the famous Balinese Room comes this “everyday favorite” offered by Maitre d’ Lionel as “Recipe of the Month” in the May 1948 issue of Galveston Isle magazine. A delicious and heartwarming dish, the Onion Soup Au Gratin (a la Balinese) was very popular with B-Room patrons back in the day. Simmer some up and enjoy on a crisp fall afternoon!
Onion Soup Au Gratin
⅛ lb butter
½ lb onions sliced thin
2 tbsp flour
1 tsp whole black pepper (crushed)
1 qt broth of chicken or beef
8 oz claret or still burgundy wine
Salt to taste
1 oz Italian cheese (grated)
Small toasted grated-cheese croutons
- Into sauce pan melt butter.
- Add onions and saute but do not brown.
- When onions are soft, add flour and cook but still do not brown.
- Add black pepper, then broth and let simmer very slow, 30 minutes.
- Add wine and salt.
- When serving, top each bowl with grated cheese and croutons.
Makes about 1 quart.
Galveston Isle magazine was a Maceo publication provided to Turf Athletic Club (TAC) members and produced from the late 1940s to the mid-1950s.