A French classic
Gratinated onion soup
PrintIngredients
- 1 kg yellow onions (3-4 pieces)
- 4 sprigs of thyme
- 1 clove of garlic
- 1 dried bay leaf
- 1.5 dl dry white wine
- 1 litre stock (bouillon)
- 1 baguette (400g)
- 150g grated cheese (Gruyère)
- 10g butter
- olive oil, salt, pepper
Instructions
1. cut the onions in half lengthwise and then into strips of approx. 2-3 mm
2. Heat 4 tablespoons of olive oil in a roaster and fry the onion strips over medium heat for about 30 minutes, stirring regularly, until golden brown.
3. Add 10g butter, three whole thyme stems, a pressed clove of garlic, ½ teaspoon salt, ground pepper and the bay leaf and fry for about 5 minutes, stirring regularly.
4. Add 1.5 dl white wine, bring to the boil and reduce by half for about 2-3 minutes.
5. Add 1 litre of stock, bring to the boil, reduce temperature and simmer covered for about 30 minutes.
6. preheat oven to 230 degrees top and bottom heat. Cut 8 slices of the baguette about 0.5 cm thick and toast on a baking tray in the oven for 5-10 minutes.
7. Turn on the oven grill at 230 degrees. Remove the bay leaf and the thyme stems from the soup and divide into four ovenproof bowls.
8. Place two baguette slices each on the soup so that the whole surface is covered, but that do not overlap. Sprinkle the bread evenly with the grated cheese.
9. Gratinate on the second uppermost rail of the oven until the cheese has melted and is partially browned (about 5 minutes). Note: the soup must be hot beforehand as it does not heat up much while gratinated.
10. Decorate the soups with thyme leaves.