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Alfredo Martell
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Recipe of Onion Soup with Toasted Bread and Gruyere Cheese
Recipe

Onion Soup with Toasted Bread and Gruyere Cheese

30 mins
Low
55
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With this delicious recipe you will impress anyone by making the ingredients a perfect mix.
Learn more about Alfredo Martell

Ingredients

4 portions
  • 5 onions
  • 3 cloves garlic
  • 30 grams unsalted butter, or margarine without salt
  • 3 cups Red wine, French, Italian or Spanish
  • 1 liter beef broth
  • 4 teaspoons balsamic vinegar
  • 1 baguette, split into slices
  • 350 grams Gruyere cheese
  • 2 shots brandy
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 bouquet parsley, finely chopped

Preparation

Finely slice the onion and garlic. Then, using the butter, sauté in a large pan for about 20 minutes, until golden brown. Incorporate perfectly well before adding red wine, broth, vinegar and brandy. Boil and simmer for about 10 minutes.
Toast the slices of bread with a little butter and Gruyere cheese on top until the bread is browned and the cheese is well melted and season with salt and pepper.
Being already toasted and gratin the bread put in the soup (still in the pot) and sprinkle more gruyere cheese until it melts this.

PRESENTATION

Sprinkle the finely chopped parsley before serving on the plate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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