2020-08-13 / test@t

French onion soup

In our country, the best remedy after "yesterday" is considered to be a hodgepodge, in the Caucasus - khash. France also has its own secret agent, and he is well known to us. This is onion soup. It can be found in cafes and bistros that work at night. And the French, returning after a good dinner, do not hesitate to stop by and eat some soup to relieve headaches and raise the overall tone.

Ingredients

4 large onions
olive oil
50 g butter
1 tsp sugar
1 tbsp. l. flour
125 ml dry white wine
1.5 l strong beef broth
4 sprigs thyme
1 bay leaf
4 slices of bread
4 slices of emmental cheese
120 g of grated Gruyere
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the onion and cut into quarters into rings. Melt butter in a thick-walled saucepan: 2 tbsp. l. olive and creamy. Add onion, lightly salt and sprinkle with sugar. Cover the saucepan with a lid and cook the onions for about 20 minutes, stirring several times.

Step 2

Remove the lid from the pot and continue to fry the onions, stirring frequently, over medium heat, for about 40 minutes. The onion should be very soft, dark caramel in color.

Step 3

Pour flour into a saucepan and fry, stirring occasionally, for 1 minute. Then pour in the wine and cook at an intense boil for 2-3 minutes, until the liquid thickens.

Step 4

Pour in broth, add thyme leaves and bay leaf and bring to a boil. Reduce heat to low and cook soup for 1 hour. Finally, remove bay leaf, season with salt and pepper.

Step 5

Preheat oven to 160 ° C. Line a baking sheet with parchment and place the bread slices. Brush them with olive oil and place in the oven, bake until golden brown.

Step 6

Pour the soup into portion pots. Place a slice of toasted bread on top, lightly immerse it in the soup. Place emmental cheese slice each and sprinkle with grated Gruyere.

Step 7

Turn on the grill in the oven and place the soup pots under it. Bake until golden brown, 5 minutes.

Cooking time

2h 25m

Servings

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