Grandmother's Day will be celebrated on Sunday all over France.
For the occasion, Europe 1 invites you to go into the kitchen to make two recipes that recall the dishes of our grandmothers and the flavors of our childhood: the Lyonnaise gratinée, a form of onion soup, and the Norman tart. .
The stew, the blanquette, the cassoulet or the eggnog ... These family dishes and easy to make remind many French women and men of their grandmothers.
On the occasion of Grandmothers Day which will take place on Sunday, Europe 1 has selected two comforting recipes to celebrate them: the Lyon onion soup, known as "the gratinée", and the Norman tart.
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Gratinée, a Lyon onion soup
Lyonnaise gratinée is a dish formerly consumed by Louis XV as well as by the workers of Les Halles.
For a long time, it was the on-the-go dish that we ate at night and that allowed stale bread to be used.
To prepare it, you must start by sautéing the onions in butter.
They must be well caramelized before adding flour, this is what will give the soup its consistency.
Then we add poultry broth before simmering 30 minutes.
Then, you have to garnish the soup tureen with stale bread and grated cheese on the model of a millefeuille.
Finally, add the soup and then pass the preparation in the oven to brown it.
Grandmother's tip: before tasting, mix an egg with a little Madeira wine and add to the soup tureen.
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In Aubrac, there is a cheese version, with Laguiole.
There are always onions, sometimes a few cabbage and especially stringy cheese.
The Lyonnaise gratinée recipe
Ingredients:
4 large onions
1 tablespoon of flour
20 g butter
8 slices of country bread or 24 slices of baguettes
200 g grated Gruyere
1 liter of chicken broth
Salt and pepper
1 egg
1 small glass of Madeira wine
Preparation:
1.
Brown the peeled onions cut into thin rings in a pan with the butter.
They must be golden brown.
2.
Sprinkle the onions with flour.
Cook for one minute before adding the broth.
Cover and cook for 30 minutes.
3.
If the bread is fresh, toast it for a few minutes in the oven or in the toaster.
4.
In the soup tureen (or individual bowls that are suitable for the oven), place ¼ of the bread, ¼ of the grated Gruyère cheese.
Repeat the operation twice.
Pour the soup.
Cover with the rest of the bread and sprinkle with grated Gruyere.
5.
Pass under the grill of the oven (240 ° C) until browned.
6.
Meanwhile, mix an egg and Madeira wine.
Add to the gratinée before serving.
The Norman tart recipe and its tips
Another recipe "from grandmothers" and for grandmothers: the Norman tart.
To make it, you have to mix the heavy cream with eggs, sugar and whole milk.
In a pie dish, then place the shortcrust pastry and the apple pieces on top.
And this time, grandmother's trick is a touch of gluttony: add diced butter to top it off.
This is followed by a passage in the oven for at least 45 minutes at 180 ° C.
And another tip to finish: flambé the Calvados tart and serve with a spoonful of crème fraîche.
The recipe for the Norman tart
Ingredients:
2 large apples
2 eggs
10 cl of whole milk
2 tablespoons of heavy cream
30 grams of butter
50 grams of sugar
Shortcrust pastry
Preparation:
1.
Combine cream and eggs with a whisk.
Then add the sugar and then the whole milk.
It must be very homogeneous.
2.
Roll out the dough in a pie dish and prick with a fork.
Arrange on top of the raw dough pieces of apples (peeled and seeded).
3.
Pour the mixture over the apples.
4.
Cut your butter into small cubes.
And place on top.
5.
Place your dish in the oven for 50 minutes at 180 ° C.
And for those who do not want to cook, here is an address with little dishes from grandmothers revisited: the Mamie restaurant by Jean Imbert which delivers everywhere in France!