French Onion Soup
A classic soup with caramelised onions and Gruyère cheese
Ingredienti
- cipolla1000 g
- burro60 g
- brodo di manzo1000 ml
- vino bianco secco150 ml
- baguette8 fette
- gruyère (o emmental)200 g
- farina1 cucchiaio
- timo2 rametti
- foglia di alloro2 pz
- vino secco150 ml
Istruzioni
Slice the onions (1 kg) into thin half-rings; sauté in butter for 40 minutes until golden brown.
Dust with flour; pour in white wine; deglaze the bottom.
Add the beef stock; add bay leaf and thyme; simmer for 20 minutes.
Toast the baguette slices in the oven.
Fill ovenproof bowls with soup; top with a toast covered in a generous layer of Gruyère.
Place under the grill for 3–5 minutes until the cheese is melted and golden.
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