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Lorenza

Lorenza Ávila

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Recipe of Onion Soup with Gruyere Cheese
Recipe

Onion Soup with Gruyere Cheese

2 h
Complex
4.75
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39
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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!
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1/4 of Cup of Butter
  • 1 tablespoon of olive oil
  • 2 kilos of onion sliced ​​slices
  • 1 teaspoonful of fresh thyme chopped
  • 1 teaspoonful of sugar
  • 1 tablespoon of Sherry vinager
  • 6 1/4 cups of chicken soup or beef broth
  • 1 1/2 spoonfuls of flour
  • 2/3 of Cup of dry white wine
  • 3 spoonfuls of brandy
  • black pepper
  • 6 o 12 slices of bread baguettes from the previous day sliced ​​thick
  • 1 clove of garlic Cut in half
  • 1 tablespoon of Dijon mustard
  • 1 Cup of Gruyere cheese Coarse grated

    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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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    530
    kcal
    27%
    Carbohydrates
    44.3
    g
    15%
    Proteins
    23.2
    g
    46%
    Lipids
    25.5
    g
    39%
    Fiber
    6.1
    g
    12%
    Sugar
    18.8
    g
    21%
    Cholesterol
    76.0
    mg
    25%
    Esha
    Rate this tip
    Ratings (4)
    Bety Ce
    24/01/2014 18:40:55
    la cebolla es rica la haré muy pronto
    Blanca Salido Macias
    06/11/2013 08:54:14
    me encanto esta receta no hay critica
    Anonymous
    02/03/2013 10:25:29
    pos no se Mi critica es que me gusta mucho, podría comer todos los días está sopa
    Anonymous
    30/11/2012 10:00:19
    sopa de cebolla kiwilimon excelente!!muy buena receta

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