Wednesday, 12 December 2012

Soupe à l'oignon

Wintertime is soup time and my favorite soup is the original french "Soupe à l'oignon", not only because it reminds me of my time in Paris - No, it's also easy to cook it at home.  


4 - 5 large onion, sliced thin
clarified butter
trice of sugar 
1 clove of garlic
1 tbsp. flour 
300 ml white wine
1,2 l beef stock
1 bay leaf
300 gr. Gruyere
1 Baguette, sliced

Use a large pot and melt the clarified butter than add the onions, the sugar and the garlic and cook until the onions are slightly brown and caramelized, takes about 20 minutes over medium heat. Now add the flour and the white wine, bring that to boil and then reduce the heat. Let it cook for a few minutes before you add the beef stock, fresh black pepper and the bay leaf. Now it's almost done, let the soupe cook for 30 minutes. During that time preheat the oven and put the slices of bread inside till they are golden-brown. Now ladle the soup into the bowls (makes about 4-5 bowls) top them with three slices of bread and the Gruyere cheese. Put the bowls inside the oven and let the cheese gratinate under the upper heat (3-5 minutes).

Voilà, enjoy your Soupe à l'oignon.

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