Oh la la, soupe a l’oignon. Onion soup. If there’s anything in this world that makes my belly happy, it’s this French classic. Grilled, of course. Ideal in the cold season.
Onions, wine and cheese. Best-combo-ever. Right? Let me help you visualise: cheese onion bread. With wine. Really aged cheese that almost falls apart where you’re able to count the salt crystals in it with caramelised onions on tast. With wine. Or just those 3 put together made in to an onion soup. By the fireplace. With wine. Just because you can.
This is a fast and simple recipe I use when I get home early, but don’t really want to get involved with the stove en basically want some quality time with my couch. The onion soup recipe is for several people but I can easily make it through the weekend with this. The recipe has a Dutch twist, I use Dutch cheese instead of French gruyere, but you can easily use gruyere of another cheese of your liking.
- 35 gr butter
- 1 kg peeled en sliced onions
- 1 tsp finely chopped thyme
- Half glass of white wine
- 1,5 L (beef)broth
- 1 baguette, sliced
- Cheese, grated
- Heat up the butter, thyme and onions on low heat. Stirfry 10-12 minutes until golden brown and caramelised.
- Add wine and let is simmer for another 2-3 minutes.
- Add broth and leave it for some 15 minutes on low heat. I usually start this in the afternoon or when I’m home early because the longer you let it sit, the more flavour it’ll have.
- So when you’re done simmering yourself :P and ready to eat, pour the soup in a bowl and top with a slice of bread with some cheese. Put it in a preheated oven of under a grill till the cheese has melted.
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