Soupe À l'oignon
Instructions
Peel the onions, cut them into 2 thin vertical and thickly.
Heat the butter in a saucepan, add the onions and let them dry gently for about 30 minutes, stirring often and being careful not browned.
At this point, flavour with salt and pepper, spolveratele with flour and, stirring constantly, continue cooking for about 2 minutes.
When the flour begins to stick, add the hot broth, and simmer with, with the flame to a minimum, for about 40 minutes.
Toast the bread slices and distribute them among 4 bowls that can go in the oven.
For the onion soup gratinée cover with grated cheese and then gently pour the hot soup.
Put the bowls into the oven with grill on lasciandovele for a few minutes until a golden crust is formed on the surface.
Serve the hot soup.
Nothing better, in a very cold evening, this traditional French soup.
Ingredients and dosing for 4 persons
- 500 g of white onions (or copperplated onions)
- 80 g of butter
- 50 cl of meat broth
- 1 tablespoon of flour
- 100 g of emmenthal cheese (or gruyere cheese)
- 12 slices of french bread (baguettes)
- Salt
- Pepper