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!
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
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.
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