French Onion Soup
The classic French soup of slowly caramelised onion with white wine, topped with toasted bread and melted cheese.
Ingredients
| 1 кг/kg | onion |
| 40 г/g | butter |
| 1 л/L | broth |
| 1 с.л./tbsp | flour |
| 1 ч.л./tsp | sugar |
| 100 мл/ml | white wine |
| 1 ч.л./tsp | thyme |
| 1/2 бр./loaf | baguette |
| 100 г/g | yellow cheese (or emmental) |
Instructions
- Peel and thinly slice the onion. Melt the butter in a pot, add the onion (separating the rings) and sweat for about 15-20 minutes until fully soft, stirring so it does not catch and burn. Add the sugar and flour and stir constantly for 2-3 minutes.
- Add the wine and the broth to the mixture (preferably homemade chicken, veal or vegetable broth). Add the thyme and salt (about 1 tsp; if using stock cubes, add no salt). Simmer the onion soup for a further 15-20 minutes.
- Prepare the toasts: slice the baguette and toast in an oven preheated to 200°C. Once golden, sprinkle with emmental (or yellow cheese) and return to the oven until the cheese melts. Before serving, place a toast in each bowl.
Note: the classic version pours the soup into oven-proof bowls, arranges the toasts on top, covers them with the cheese and bakes in the oven until the cheese melts.