Onion soup (7)
Instructions
Clean and chop the onions fine, brown them in a pan with the butter and, when they are imbiondite, pour a spoonful of flour; season with salt and pepper to taste.
Then add the broth, cover and cook for half an hour.
Meanwhile, toast the sliced bread in the oven and then place it on the bottom of four small ovenproof bowls; place bread on cheese cut into thin slices, making sure to leave a small portion for "au gratin" cooking.
Meanwhile, preheat the oven to 200 degrees.
Once the onions are ready, beat eggs, salt them and pay it on the layer of cheese; then add onions with their broth and wait about 10 minutes.
Pour the remaining cheese on top of the soup, place in oven and bake for a few minutes.
Ingredients and dosing for 4 persons
- 500 g of onions
- 1 tablespoon of flour
- 100 g of butter
- 150 cl of broth
- 2 eggs
- 300 g of emmenthal cheese french
- Bread slices
- Salt
- Pepper