French Onion Soup
YEILD 4 people
Ingredients
- 400 grams onions
- 100 grams butter
- 1 liter chicken stock
- 10 grams flour
- dash white wine/red wine if beef stock
- 1 baguette
- 150 grams Gruyere/Emmental cheese grated
Preparation
- Peel and thinly slice onions
- Cook onions slowly in butter for around 30 minutes to caramelize. Stir often to obtain a uniformly light brown caramelized color. Keep stiring and cooking until color changes.
- Season with salt and pepper
- Sprinkle with flour, then continue to cook until the flour is well browned.
- Deglaze with a dash of white wine.
- Add stock and simmer for about 30 minutes.
- Pre-heat broiler in the oven. Cut baguette into slices. Toast the slices on both sides.
- Add cheese and set under the broiler until golden. Set aside.
- Serve soup warm topped with bread-cheese slices.