Lorenza Ávila

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Lorenza Ávila

Onion Soup with Gruyere Cheese

Name: Onion Soup with Gruyere Cheese
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Francesa
Ingredients: 1/4 cups butter; 1 tablespoon olive oil; 2 kilos onion, sliced slices; 1 teaspoon fresh thyme, chopped; 1 teaspoon sugar; 1 tablespoon Sherry vinager; 6 1/4 cups chicken soup, or beef broth; 1 1/2 tablespoons flour; 2/3 cups dry white wine; 3 tablespoons brandy; black pepper; 6 slices baguette bread, from the previous day sliced thick; 1 clove garlic, Cut in half; 1 tablespoon Dijon mustard; 1 cup Gruyere cheese, Coarse grated

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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!

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Ingredients

6 portions

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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.