Onion soup gratinée
Instructions
Peel the onions, cut them in half lengthwise and thickly thin.
Do heat the butter with the oil in a saucepan, add onions and moderate focus, let them dry for about three quarters of an hour mixing them often.
Flavour with salt and pepper and, when they begin to turn Golden, spolveratele with the flour and stir continuously until the mixture begins to colorirsi and attack.
Wet with wine make it fade a little and then add the hot broth and the Laurel leaf and turn up the flame.
When it resumes boiling, lower the flame, with again and continue cooking for about an hour.
Cut the bread into very thin slices and toast it.
Grate the cheese.
Discard bay leaf and distributed among six soup individual zuppierine [or put it in a single dish that can go in the oven], sprinkle over slices of toasted bread and cover with the grated gruyere.
Put the zuppierine in under the grill [or in an oven heated to 220 degrees], until the surface has formed a golden crust.
Serve the hot soup.
Ingredients and dosing for 4 persons
- 800 g of white onions (or copperplated onions)
- 150 cl of light broth
- 30 g of butter
- 1 tablespoon of olive oil extra virgin
- 2 cups of dry white wine
- 1 tablespoon of flour
- 100 G = = French bread (baguettes)
- 100 g of gruyere cheese
- 1 leaf of laurel
- Salt
- Pepper