Onions soup
Prepare a classic onion soup with caramelized onions, beef broth, and melted cheese using simple cooking techniques.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yellow Onion (sliced thinly) | 6 | Count |
| Unsalted Butter (none) | 60 | Grams |
| Beef Broth (none) | 1.5 | Liters |
| Dry White Wine (none) | 250 | Milliliters |
| Baguette (sliced into 1-inch thick rounds) | 1 | Count |
| Gruyere Cheese (grated) | 200 | Grams |
| Olive Oil (none) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 0.5 | Tsp |
| Thyme (dried) | 1 | Tsp |
| Bay Leaf (none) | 1 | Count |
Instructions
- Melt butter with olive oil in a large pot over medium heat.
- Add sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30 minutes.
- Add dry white wine to the pot and stir, scraping up any browned bits from the bottom.
- Pour in the beef broth, add thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 20 minutes.
- Preheat the oven to 200 degrees Celsius. Place baguette slices on a baking sheet and toast until golden brown.
- Remove the bay leaf from the soup and ladle the soup into oven-safe bowls.
- Place toasted baguette slices on top of the soup and sprinkle generously with grated Gruyere cheese.
- Place the bowls on a baking sheet and bake in the oven until the cheese is melted and bubbly, about 10 minutes.
- Carefully remove from the oven and serve hot.
Kitchen equipment
Oven-safe BowlsBaking Sheet