French onion soup
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
6
- 500 g large onions
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (20 g) heaped tbsp. flour
- 1/4 l dry white wine
- 3-4 Tsp Vegetable broth
- 1 Baguette roll
- 100 g Hard cheese (e.g. Comté or Emmental; piece)
- 1-2 TABLESPOONS Cognac
Directions
- 1
Peel onions and cut or slice them into fine rings. Heat the oil in a large pot. Fry the onion rings in it at low heat for about 10 minutes until transparent. Season with salt and pepper.
- 2
Dust the onions with flour and sauté. Stir in wine, 1 l water and stock. Bring everything to the boil, cover and simmer for 15-20 minutes.
- 3
Preheat the oven (electric cooker: 220 °C/circulating air: 200 °C/gas: level 4). Cut rolls into 6 slices and roast in the oven for approx. 5 minutes. Grate cheese finely.
- 4
Season soup with salt, pepper and cognac. Divide into 6 ovenproof soup bowls. Place 1 slice of bread on each and sprinkle with cheese. Bake in a hot oven for 6-8 minutes until golden brown.
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