A delicious onion soup made from fresh onions, slowly cooked with a rich beef stock. With its unique texture of tender onions and its lightly sweet flavour, along with the oven roasted baguette au gratin with gruyère cheese, it is a very tasteful dish
black pepper - freshly ground from a pepper mill, to your taste
Instructions
Prepare all ingredients according to the list above and read through the recipe before starting
Heat a Dutch oven on medium heat
Add (i)
50 g butter, 1 tablespoon olive oil
Add (i) and stir for 20 seconds
1000 g onions
Let it fry with the lid on for 10 minutes (timer)
Remove the lid and let the onions caramelise over medium heat, stirring now and then for 45 minutes or until golden brown, without letting it stick to the bottom
Add (i) and stir for a few minutes
4 cloves garlic
Add (i) and stir for a minute
2 tablespoons plain flour T55
Add (i) slowly when stirring constantly
250 ml dry white wine
Add (i) and bring to a simmer
1250 ml beef broth
Let it simmer for 10 minutes (timer)
Adjust the seasoning with (i)
salt, black pepper
At the same time
Preheat oven to 200 °C
Prepare a baking tray with baking paper
Arrange (i)
8 slices baguette
Sprinkle (i) on top
140 g gruyère cheese
Bake in the oven for 10 minutes (timer), or until golden brown
Pour the soup into a bowl and add two slices of the baguette on top
Serve
Notes
The broth can be made from a cube if you do not have broth at handYou can replace the gruyère cheese with a similar type of cheesePrepare the baguette in advance ready to be added on top of the soup
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