Onion soups are a real treat in the cold winter days, but most recipes are long and demanding. To make your winter just a bit nicer, we bring you a short version of this French classic.
Ingredients
- 1 Kg yellow onions
- 50 g butter
- 3 tablespoons olive oil
- 2 cup of white wine
- 3 tablespoons all-propose flour
- Dry thyme
- 6 cups of water
- 1 Baguette
- 1 peeled garlic clove
- 300 g Emmental cheese
- Salt and pepper
Instructions
- Peel and slice the onions.
- Melt the butter in a large pot and add the olive oil.
- Add the onions to the pot and mix for about 3 minutes.
- Reduce the heat and cover the pot, stirring occasionally until the onions are very soft and turn golden brown. This should take approx. 25 minutes.
- Add in the thyme and the flour and stir well. Add the wine and let it cook for 3 minutes.
- Add water and season with salt and pepper. Bring to boil and then reduce to medium heat. Cook for 1.5 hours.
- Preheat an oven to 200 C.
- Slice the baguette and place on a baking tray. Rub each slice with a garlic clove and pour a little bit of olive oil on each slice.
- Bake until it turns golden.
- When the soup is ready, pour it into bowls, add some Emmental cheese on top, and one slice of bread. Enjoy!
