Onion soup with Gruyère is a French classic dish that tastes fantastic on cold autumn days. For this dish you need refractory soup bowls.
Drink as always Champagne or a Riesling with some residual sweetness.
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Onion soup with Gruyère
- 6 onion
- 60 g butter
- 1 ss wheat flour
- 1,5 dl chicken stock
- 1 bouquet garni of parsley, thyme and bay leaf
- salt and pepper to tase
- ½ baguette
- 300 g Gruyèrecheese grated
- Set the Oven to 150 degrees.
- Make a bouquet garni and tie a string around the herbs (do not need this but will make it easier to remove it from the soup).
- Cut the onion into thin slices.
- melt butter in a saucepan and brown the onion lightly.
- Add the stock and bouquet garni, bring to the boil.
- Turn down the heat when it boils and let the soup simmer under the lid for 30 min.
- Remove the bouquet garni and season with salt and pepper.
- Roast slices of the baguette
- Pour the soup into refractory soup bowls and cover the soup with toast.
- Sprinkle grated cheese over.
- Put the soup bowls in the oven at 150 degrees and leave them until the cheese is golden brown.