Name: French onion soup
Total time: 90 min
Yield: 4
Cuisine: french
Ingredients: onion — 1 kg; butter — 50 g; flour — 1 tbsp; dry white wine — 150 ml; bay leaves — 2 pcs; salt; ground black pepper; baguette (8 slices) — 120 g; hard cheese (Gruyère or Emmental) — 150 g

Ingredients

onion

1 kg

butter

50 g

flour

1 tbsp

dry white wine

150 ml

bay leaves

2 pcs

salt

to taste

ground black pepper

to taste

baguette (8 slices)

120 g

hard cheese (Gruyère or Emmental)

150 g

How to cook

1 · Onion

Peel the onions, halve them and slice into thin half-moons.

2 · Caramelizing

Melt the butter in a heavy-bottomed pot, add the onions and a pinch of salt. Cook over medium, then low heat, stirring every 5–7 minutes, until the onions are soft and deep golden like caramel.

Don't rush it or turn up the heat: burnt onions make the soup bitter. If they start sticking, add 2 tbsp of water and scrape the bottom.

3 · Flour and wine

Sprinkle in the flour, stir and cook for 1 minute. Pour in the wine and let it bubble for 2–3 minutes, scraping up everything stuck to the bottom.

4 · Boiling

Pour in 1.2 l of hot water, add the bay leaves, salt and pepper. Simmer over low heat for 20 minutes, then remove the bay leaves.

5 · Croutons

Preheat the oven to 200 °C. Toast the baguette slices on a baking sheet for 5 minutes until crisp. Coarsely grate the cheese.

6 · Roasting

Ladle the soup into ovenproof bowls, float the croutons on top and cover generously with cheese. Bake at 200 °C for 7–10 minutes until the cheese is melted and browned. Done!

The bowls get extremely hot — take them out with oven mitts and set them on a trivet.

Cook it step by step with a timer — in the app

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