French Onion Soup
Deeply caramelized onions in rich beef broth, topped with toasted bread and melted cheese.
1 hour 4 servings Medium french
Ingredients
- 1 kg onions
- 50 g butter
- 1 l beef stock
- 125 ml dry white wine
- 0.5 pcs baguette
- 150 g gruyere cheese
Steps
- Slice onions thinly.
- Cook the onions slowly in butter over low heat until deeply caramelized, about 40 minutes.
- Add a splash of wine to deglaze the pot, scraping up the browned bits.
- Pour in beef stock.
- Simmer for 20 minutes to develop flavor.
- Season with salt, pepper and a sprig of thyme.
- Ladle the soup into oven-safe bowls.
- Top each bowl with a slice of toasted baguette.
- Cover generously with grated gruyère.
- Broil until bubbly and golden.