Onion soup with Gruyère
Classic French onion soup with melted Gruyère. A hearty, filling onion soup for cold days. To drink: ideally a Pinot Gris from Alsace.
Ingredients
Instructions
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Set the oven to 150 degrees.
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Make a bouquet garni and tie a string around the herbs (not essential, but it makes the herbs easier to remove from the soup).
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Cut the onion into thin slices.
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Melt the butter in a saucepan and brown the onion lightly.
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Add the stock and bouquet garni, bring to the boil.
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Turn down the heat when it boils and let the soup simmer under the lid for 30 min.
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Remove the bouquet garni and season with salt and pepper.
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Toast slices of the baguette.
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Pour the soup into ovenproof soup bowls and cover the soup with toast.
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Sprinkle grated cheese over.
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Put the soup bowls in the oven at 150 degrees and leave them until the cheese is golden brown.
Notes
Tips: Caramelise the onions slowly over low heat for 30 to 40 minutes. Take your time, rushing ruins their natural sweetness. Stir now and then.
Storage: The soup keeps in the fridge for 3 to 4 days. Gratinate the cheese just before serving, never in advance.
FAQ: Gruyère can be replaced with Emmental, Comté or another good mild cheese if you cannot find it.
Nutrition per serving
- Calories
- 582 kcal
- Carbohydrates
- 34 g
- Protein
- 29 g
- Fat
- 37 g
- Saturated fat
- 22 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 11 g
- Trans fat
- 1 g
- Cholesterol
- 115 mg
- Sodium
- 952 mg
- Potassium
- 400 mg
- Fiber
- 4 g
- Sugar
- 9 g
Nutrition values are estimates.