Onion soup with croutons
4 servings
130 minutes
Based on a recipe by Le carré restaurant chef Eric Le Provost.
1
Peel the onion, cut it in half, and slice it into half-rings.
- Onion: 500 g
2
On high heat, heat butter and olive oil in a pot. Add the onion and sauté, stirring, for 10-15 minutes until it becomes translucent and releases moisture but does not brown.
- Butter: 25 g
- Olive oil: 15 ml
- Onion: 500 g
3
Reduce the heat to medium and continue cooking the onion for 30 minutes; it should turn caramel brown but must not burn.
- Onion: 500 g
4
Sprinkle the onion with flour, mix it, and let it simmer for another five minutes.
- Wheat flour: 0.5 glass
5
Add white wine and let it evaporate to ¾ of its volume. Then add broth.
- Dry white wine: 30 ml
- Chicken broth: 700 ml
6
Wrap 2 sprigs of thyme in a bay leaf like a cigarette; this will be a bouquet garni. Place the bouquet garni in a pot. Add salt. Simmer the soup for about an hour.
- Bouquet garni: 1 bunch
- Salt: to taste
7
Take out the garnish bouquet and pour the soup into portion plates or pots.
- Bouquet garni: 1 bunch
8
Layer croutons on top. Then act quickly - sprinkle the croutons with grated cheese and place in the oven on the top shelf under the grill. If there is no grill, you can cook in the oven, but in this case place the soup bowls in a water bath: pour water into a baking tray, place the bowls or pots with soup in it and put it in a preheated oven at 210 degrees. The soup should be under the grill for 5 minutes and in the oven for 10 minutes. As soon as the cheese is baked with a nice crust - immediately take out the soup and bring it to the table.
- Croutons: 12 pieces
- Grated Emmental cheese: 60 g
9
