Frans
French Onion Soup
Brasserie De Gouden Lepel
Ingrediënten
4 p
- 1.2 kg yellow onions, thinly sliced
- 60 g unsalted butter, 1 tbsp olive oil
- 1 tsp sugar
- 200 ml dry white wine
- 1.5 L good beef stock (or vegetable)
- 2 sprigs fresh thyme, 1 bay leaf
- Salt and black pepper
- 8 thick slices baguette, toasted
- 200 g Gruyère, grated
Bereiding
- Melt butter with olive oil in a large, heavy-based pot over medium heat. Add onions; cook stirring frequently for 15 minutes.
- Sprinkle with sugar; reduce heat to medium-low. Continue cooking for 40-50 minutes until a deep mahogany brown. Do not rush.
- Deglaze with white wine; scrape up all the brown bits. Cook until wine evaporates.
- Add stock, thyme, and bay leaf. Simmer 20 minutes. Season generously.
- Preheat grill to high. Ladle soup into oven-safe bowls; float 2 croûtons on top; pile with Gruyère.
- Grill 3-4 minutes until cheese is bubbling and golden. Serve immediately - the bowls will be very hot.