French Onion Soup
A deeply savory soup of slowly caramelized onions and rich broth.
Ingredients
- onion1000 g
- butter60 g
- beef broth1000 ml
- dry white wine150 ml
- baguette8 slices
- gruyère (or emmental)200 g
- flour1 tbsp
- thyme2 sprigs
- bay leaf2 pcs
- dry wine150 ml
Instructions
Thinly slice 1 kg of onions into half-rings and cook them in butter for 40 minutes until golden brown.
Sprinkle with flour, pour in the white wine, and scrape up the browned bits from the bottom.
Pour in the beef broth, add bay leaf and thyme, and simmer for 20 minutes.
Dry the baguette slices in the oven.
Fill ovenproof bowls with soup, top with toast, and add a generous layer of Gruyere.
Place under the broiler for 3-5 minutes until the cheese is melted and browned.
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