The onion soup is a classic French dish and really a delicacy. Follow the exact steps and take the time to make sure it comes out spectacular, it's worth it!
6 slices baguette, from the previous day sliced thick
1 clove garlic, Cut in half
1 tablespoon Dijon mustard
1 cup Gruyère cheese, Coarse grated
Preparation
2h
0 mins
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Melt the butter with the oil in a large saucepan.
Add the onions and stir them well covered.
Cook over low heat for 5 = 8 minutes, stirring occasionally until they begin to soften.
Add the thyme.
Reduce the heat to very mild, cover the pan and cook for 20-30 minutes, stirring frequently until the onions are very soft and golden yellow.
Uncover the saucepan, add the heat, add the sugar and cook for 5-10 minutes until the onions begin to brown.
Add the sherry vinegar and raise the heat again.
Continue cooking until the onions darken a little. (This can take up to 20 minutes.)
Meanwhile, boil the chicken broth (or beef).
Add the flour to the onions and stir constantly for 2 minutes.
Add the broth little by little and then the wine and brandy.
Season with salt and pepper.
Boil for 15-20 minutes.
For breads, preheat the oven to 180 degrees. Place sliced bread on a baking sheet and bake for 15-20 minutes until golden brown.
Spread with half the garlic, varnish with the mustard and sprinkle the bread slices with the gruyere cheese.
Put the soup in oven-proof deep bowls and place the loaves on top. Put in the oven with the "broil" very strong until the cheese melts and begins to bubble.
Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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