Onion soup baked under a cheese crust
6 servings
100 minutes
Onion soup baked under a cheese crust is a true embodiment of French culinary elegance. Its roots go back to medieval France when simple ingredients were transformed into exquisite dishes. Tender, caramelized onions infused with thyme aroma combine with rich beef broth and white wine to create a deep, warming flavor. Crispy garlic-rubbed croutons soak up this broth, topped with a golden crust of melted Gruyère cheese that gives the soup an unmatched creamy texture. This soup is perfect for cozy evenings when you want to feel the warmth of a French home.
1
In a large saucepan over medium heat, melt the butter and add 2 tablespoons of olive oil. Add the sliced onion, sugar, thyme, salt, and pepper. Cook, stirring, for 30-35 minutes until golden brown. Sprinkle with flour and mix.
- Butter: 5 tablespoon
- Extra virgin olive oil: 4 tablespoons
- Yellow onion: 1 kg
- Sugar: 0.8 teaspoon
- Dried thyme: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1.3 teaspoon
2
Slightly increase the heat and pour in the broth and wine. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.
- Beef stock: 10 glasss
- Dry white wine: 0.6 glass
3
For croutons, toast slices of bread in a toaster or on a grill until dry (do not over-toast), rub with garlic, and brush with remaining olive oil. Toast lightly again.
- French baguette: 12 pieces
- Garlic: 2 cloves
- Extra virgin olive oil: 4 tablespoons
4
Preheat the oven to 230 degrees.
5
Pour the soup into portioned ovenproof dishes, top each with 2 croutons and generously sprinkle with cheese. Bake until golden for 12-15 minutes. Serve immediately.
- French baguette: 12 pieces
- Grated Gruyere cheese: 200 g
