Ingredients
Method
- 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.
Nutrition
Notes
Tips: La løken karamellisere sakte på lav varme i 30–40 minutter — ta deg god tid, rush ødelegger løkens naturlige sødme. Rør av og til og not jevnlig.
Oppbevaring: Suppen holder seg i kjøleskap i 3–4 dager. Gratinér osten rett før servering — aldri på forhånd.
FAQ: Gruyère kan erstattes med emmentaler, comté eller en god norsk gulost om du ikke finner den.